Baked Coconut Shrimp with Spicy Dipping

Description

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
• 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

Servings: 4