Coconut shrimp

By kriegqa

Ingredients

• 3 tbs vegetable oil
• 1 1/2 c panko
• 1/2 c sweetened coconut
• 1/2 c Dijon mustard
• 1/2 tsp curry powder
• 2 egg whites
• 1 lb shrimp
• Lime
• Mango chutney or other dipping sauce

Preparation

Step 1

Heat oven to 375. Place wire rack on baking sheet.

In skillet heat oil over medium heat. Add panko to toast about 5 min. Transfer to bowl and add coconut . In separate bowl mix Dijon, curry, and egg whites. Dip shrimp in Dijon mix then coat with bread crumbs. Place on rack and bake 10-12 min.