baked coconut shrimp with spicy dipping

Ingredients

• Servings: 4
• 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

Recipe

• 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.