Baked Coconut Shrimp
Adapted from: Weight Watchers
1/2 lb large Shrimp
1 Egg White
1/4 cup Silk Pure Almond Original
1/4 cup Panko Bread Crumbs
1/4 cup Sweetened Flaked Coconut
Preheat oven to 400. Cover baking sheet with tin foil and spray with cooking spray.
Peel, devein, and butterfly shrimp. (How-to Video in case you are like me and didn't know how!)
In one bowl, mix egg white and almond milk together.
In a separate bowl, mix panko and coconut together.
Coat shrimp in egg mixture and then press to coat in panko and coconut. Place on baking sheet.
Spray lightly with cooking spray and bake for 7-9 minutes.
Flip shrimp over and bake for an additional 7-9 minutes until golden brown.
Serve with favorite dipping sauce.