Baked Coconut Shrimp with Spicy Dipping

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.