Baked Coconut Shrimp with Spicy Dipping

Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.

Original recipe makes 4 servings

Ingredients

Coconut shrimp:
Canola cooking spray
2 egg whites, beaten
1 pound large shrimp, uncooked
1/2 cup Silk® Coconutmilk Original
1/2 cup panko bread crumbs
1/2 cup sweetened flaked coconut
Dipping sauce:
1/2 cup orange marmalade
2 tablespoons stone-ground mustard
1 teaspoon olive oil
1 teaspoon prepared horseradish
Salt and pepper, to taste

Directions

Preheat oven to 450 degrees F.
Lightly spray a baking sheet with canola oil.
Peel and devein shrimp. Using a small, sharp knife, butterfly shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
Beat egg whites and Silk in a shallow bowl.
Combine panko and coconut in another shallow bowl.
Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.
Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.
To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.