Dinner: Coconut Shrimp with Mango Sauce Recipe | Myrecipes

Ingredients

20 large shrimp (about 1 1/4 pounds)
1/2 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick)
3/4 cup flaked sweetened coconut
1 teaspoon garlic powder
1/4 teaspoon salt
2 large egg whites
Mango Sauce

Instructions

Preheat oven to 425 °.
Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere. Place shrimp on a parchment paper–lined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.
Bake at 425 ° for 6 minutes. Using tongs, grasp shrimp by tails and turn over. Bake an additional 6 minutes or until golden brown. Serve shrimp with Mango Sauce.

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