Coconut Crusted Shrimp

This lower fat recipe serves four. Really delicious and not so hard to make.

 3 T. vegetable oil

1 ½ C. panko or homemade breadcrumbs

½ C. sweetened shredded coconut

½ C. Dijon mustard

½ t. curry powder

2 lg. egg whites

1 lb. large shrimp, peeled, deveined, with tail left on

1 lime cut into wedges

1. Preheat oven to 375. Set a wire rack in a rimmed baking sheet.

2. In a medium skillet, heat oil. Add panko and toast, stirring, until golden (about five minutes). Transfer panko to bowl, stir in coconut. IN another bowl, whisk together Dijon, curry powder, and egg whites.

3. Dip shrimp into Dijon mixture, then coat with panko, pressing gently to adhere. Place shrimp on rack and bake until opaque through, 10 -12 minutes.

Serve with lime wedges.

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