3 large egg whites
1 tsp. Kosher or fine sea salt
1/2 tsp. black pepper
1 tsp. Garlic Olive Oil
1 lb. large shrimp, peeled and de-veined with tails left on
1 1/2 c. Panko Style Bread Crumbs or gluten free Rice Krispies
1 c. flaked coconut
gluten-free non-stick cooking spray
4 Tbsp. Mango White Balsamic
1 tsp. Chipotle Olive Oil
1 Tbsp. Persian Lime Olive Oil
Preheat oven to 425°F. Line 2 baking sheets with parchment paper or silicon baking mats. Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Place 1 cup of bread crumbs on a large plate and combine the remaining bread crumbs with the coconut on another large plate. Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate with the bread crumbs. Toss to coat.
Put the shrimp back into the egg whites then into the coconut mixture, tossing and pressing the coconut onto the shrimp to coat well. Place the shrimp on the prepared baking sheets. Spray with some cooking spray.
Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6 minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, make the sauce.
To make the sauce, whisk together mango balsamic, Chipotle Olive Oil and Persian Lime Olive Oil until well blended Pour into a small serving bowl and serve with the shrimp.
Note: Can be served as an appetizer or main dish.
*Tested in New Year's Appy Cooking Class