Coconut Shrimp

We just got home from Houston where I had some seafood. I had a similar dish at the Aquarium so I was inspired to try something new. I think it turned out awesome!! I will also give the recipe for the dipping sauce although I did not try it because I did not have the ingredients, but it looks great. This recipe came from Southern Living May 2010.

Ingredients:
1 1/2 lb peeled, large raw shrimp (21-25)
vegetable cooking spray
2 egg whites
1/4cup cornstarch
1 Tbsp caribbean jerk seasoning (I used cajun seasoning)
1 cup sweetened flaked coconut
1 cup panko breadcrumbs
1 tsp paprika

Preheat oven o 425. Place wire rack coated with cooking spray in a 15 x 10 inch jellyroll pan. Whisk egg whites in bowl until foamy. Stir together cornstarch and caribbean jerk seasoning in a shallow dish. Stir together coconut, breadcrumbs, and paprika in another shallow dish. 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. Bake at 425 for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes Serve with honey mustar sauce.

Honey Mustard Sauce:
1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 Tbsp horseradish

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

Jill