Baked Coconut Shrimp With Spicy Dipping

• Coconut shrimp:
• Canola cooking spray
• 2 egg whites, beaten
• 1 pound large shrimp, uncooked
• 1/2 cup Silk(R) Coconutmilk Original
• 1/2 cup panko bread crumbs
• 1/2 cup sweetened flaked coconut
• Dipping sauce:
• 1/2 cup orange marmalade
• 2 tablespoons stone-ground mustard
• 1 teaspoon olive oil
• 1 teaspoon prepared horseradish
• Salt and pepper, to taste

1. Preheat oven to 450 degrees F.
2. Lightly spray a baking sheet with canola oil.
3. 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.
4. Beat egg whites and Silk in a shallow bowl.
5. Combine panko and coconut in another shallow bowl.
6. Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.
7. Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.
8. To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.

coconut shrimp, cooking spray, egg whites, shrimp, coconutmilk, bread crumbs, coconut, dipping sauce, orange marmalade, stoneground mustard, olive oil, horseradish, salt

Taken from www.allrecipes.com/recipe/237586/baked-coconut-shrimp-with-spicy-dipping/ (may not work)