Coconut Shrimp

1/8  cup		flaked unsweetened coconut
2  tablespoons		plain panko breadcrumbs
3/4  tablespoon		whole wheat flour
1/2		large egg white
1/4  lb.		large shrimp, peeled, deveined, and patted dry

Tip: For nutritional information on all the ingredients in Coconut Shrimp just click on each ingredient name. Then adjust the serving size for any Coconut Shrimp ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
To make the dipping sauce, combine all Greek yogurt, lime juice, and chili powder in a small bowl. Set aside in the refrigerator.
Combine the coconut, panko, and flour in a bowl or baking dish.
Beat the egg whites in a medium bowl until slightly frothy.
Season the shrimp with salt and pepper.
Add the shrimp to the egg whites; toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp. Coat in the crumb mixture, pressing to adhere.
Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray.
Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.