- Shrimp:
- Canola cooking spray
- 1 pound large shrimp, uncooked
- 1 teaspoon olive oil
- 2 egg whites, beaten
- 1/2 cup Silk Pure Almond Original
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/2 cup sweetened flaked coconut
- Salt and pepper, to taste
- Dipping Sauce:
- 1/2 cup orange marmalade
- 2 teaspoons stone ground mustard
- 1 teaspoon prepared horseradish
- Preheat oven to 450 degrees. 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 Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. 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.