Baked Coconut Shrimp
1 pound medium shrimp (peeled and devained with tail on)
2 egg whites (beaten)
1/2 cup shredded sweetened coconut
6 tablespoons Panko bread crumbs
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Asian Dipping Sauce: (optional)
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon orange juice
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/4 teaspoon crushed red pepper flakes or a dash of hot sauce
Asian Cucumber Salad
1/2 English cucumber (sliced very thin)
Asian Dipping sauce
Season shrimp with salt and pepper and let sit for a few minutes. Grease a baking sheet with cooking spray and preheat oven to 450 degrees F.
Dip shrimp into egg whites in a small bowl. Mix the remaining ingredients in a small bowl and heavily coat each shrimp with the mixture.
Place shrimp on baking sheet and spray top of each with cooking spray. Cook for 8-10 minutes until slightly golden brown.
Meanwhile make dipping sauce by mixing all the ingredients in a small bowl and let it sit until ready to serve.
Make a double batch of the Asian dipping sauce. Place cucumbers in a small bowl with sauce and let sit for at least 30 minutes to absorb flavors and serve.