Baked Coconut Shrimp with Spicy Dipping Sauce
From the Silk test kitchen
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Servings
 4
|
Total Time
25 min
|
See the nutritional information |
Ingredients
Coconut shrimp
- Canola cooking spray
- 1 lb large shrimp, uncooked
- 2 egg whites, beaten
- 1/2 cup Silk Original soy, almond or coconutmilk
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/2 cup sweetened flaked coconut
Dipping sauce
- 1/2 cup orange marmalade
- 2 tsp stoneground mustard
- 1 tsp olive oil
- 1 tsp prepared horseradish
- Salt and pepper, to taste
Preparation
- Preheat oven to 450°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 almondmilk/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.
