1 pound large shrimp, uncooked
2 egg whites, beaten
1 teaspoon olive oil
1/2 cup Silk Pure Almond Original
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup sweetened flaked coconut
1/8 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Preheat oven to 450 F. Lightly spray a baking sheet with canola oil.
Remove heads, peel and devein, then "butterfly" each shrimp.
Beat together egg whites, olive oil and Pure Almond in a shallow bowl. Combine panko, coconut, cayenne pepper, salt and pepper in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet. Lightly spray shrimp with Canola cooking spray and bake 10 minutes per side, or until lightly golden brown and cooked through.
Serve with Creamy Dipping Sauces (see recipe).