Ingredients

The following ingredients have 24 Servings
  • 1/2 pound shrimp (peeled and deveined, medium-sized)
  • 1 egg + 5 tablespoons water
  • 1/2 cup flour
  • 1 1/2 cups sweetened coconut (shredded )
  • 1/3 cup panko breadcrumbs
  • 5.3 ounces non-fat vanilla greek yogurt
  • 1/4 cup crushed pineapple
  • 2 tablespoons sweetened coconut (shredded )
  • Pinch of salt

Instruction

  • Preheat oven to 375 degrees.
  • Line a baking sheet with a cookie cooling rack.
  • Spray with non-stick olive oil spray.
  • In a small bowl, whisk together egg and water.
  • Add flour to a small plate.
  • Season with a touch of salt and pepper.
  • On a medium plate toss together shredded coconut and panko.
  • Coat shrimp in the flour. Pat off excess.
  • Coat in egg, makes sure all excess is off.
  • Coat in coconut, pressing the coconut and breadcrumbs into the shrimp.
  • Line up on cookie cooling rack.
  • Once all the shrimp are coated, pop into the oven and bake until golden brown, about 20 minutes.
  • While the shrimp are baking, make the sauce. 
  • Mix the yogurt, crushed pineapple, coconut and salt together until combined.
  • Serve hot shrimp with dipping sauce.