Coconut Shrimp

This is also a Southern Living recipe that I found recently:

Coconut Shrimp

1 1/2 pounds unpeeled, large raw shrimp (21/25 count)
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika

Dipping Sauce:

1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 tablespoons horseradish

(Stir together all ingredients. Serve immediately, or cover and chill up to 3 days.)

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein shrimp, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites in a bowl just until foamy.

4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

5. Stir together coconut, breadcrumbs, and paprika in another shallow dish.

6. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.

7. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

*To save money, we use frozen chicken tender pieces.  Here are the altered directions from Southern Living:

Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.

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