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Ingredients
- 20 large shrimp (about 1 1/4 pounds)
- 1/2 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick)
- 3/4 cup flaked sweetened coconut
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 large egg whites
Method
- Preheat oven to 425°.
- Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
- Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere. Place shrimp on a parchment paper-lined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.
- Bake at 425° for 6 minutes. Using tongs, grasp shrimp by tails and turn over. Bake an additional 6 minutes or until golden brown. Serve shrimp with Mango Sauce.
