For a darker crust, sauté the coated shrimp in a medium pan with canola oil.
Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.
Place the coconut, panko and salt in a food processor and process until the mixture is an even consistency. Transfer the mixture to a small bowl. Pour coconut milk into another small bowl.
Arrange in this order: shrimp, coconut milk, panko-coconut mixture, and a baking sheet. Take a shrimp, dip it in the coconut milk, coat with the panko-coconut mixture, and place it on the baking sheet. Repeat this process with all of the shrimp. Lightly coat the top of the shrimp with cooking spray.
Bake 10-15 minutes until golden brown.
Nutrition facts per serving
Makes 6 servings
|Total Fat||5.9 g|
|- Saturated Fat||4.7 g|
|Total Carbohydrate||5.7 g|
|- Dietary Fiber||0.6 g|
|- Total Sugars||1.6 g|
|-- Added Sugars||0 g|