Baked Coconut Shrimp with Spicy Dipping - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Silk®
Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.
Ingredients
- Canola cooking spray
- 2 egg whites, beaten
- 1 pound large shrimp, uncooked
- 1/2 cup Silk® Coconutmilk Original
- 1/2 cup panko bread crumbs
- 1/2 cup sweetened flaked coconut
Instructions
- 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.
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