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Baked Coconut Shrimp with Spicy Dipping image

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.

Provided by Silk

Categories     Trusted Brands: Recipes and Tips     Silk®

Yield 4

Number Of Ingredients 11

Canola cooking spray
2 egg whites, beaten
1 pound large shrimp, uncooked
½ cup Silk® Coconutmilk Original
½ cup panko bread crumbs
½ cup sweetened flaked coconut
½ cup orange marmalade
2 tablespoons stone-ground mustard
1 teaspoon olive oil
1 teaspoon prepared horseradish
Salt and pepper, to taste


  • 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.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 43.5 g, Cholesterol 172.6 mg, Fat 5.9 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 3.6 g, Sodium 470.4 mg, Sugar 28.2 g

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