Shelly's Recipe

COCONUT BAKED SHRIMP WITH PINA COLADA SAUCE

Category: Fish and Seafood

1 pound large raw shrimp - cleaned and deveined
1 tsp olive oil
2 egg whites
1/2 cup panko (flaky, Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
1/2 cup light sour cream
1/4 cup cream of coconut (sold with cocktail mixers)
1/4 cup canned crushed pineapple (undrained)

Heat oven to 450 degrees.

After shrimp are cleaned and deveined, butterfly the shrimp.


Lightly coat a baking sheet with oil. Beat egg whites in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in egg whites, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go.

Bake 5 minutes per side, or until light golden brown.

For sauce, combine sour cream, cream of coconut and pineapple. Serve with your baked coconut shrimp.