Baked Coconut Shrimp with Spicy Dipping Sauce Recipe

  • 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
  1. 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.
  2. 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.
  3. To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.