Coconut Shrimp with Mango Sauce

Ingredients

• 2 large egg whites 
• 1 teaspoon garlic powder 
• 0.5 cup breadcrumbs gluten-free panko-style (such as Kinnikinnick)
• 4 servings mango sauce 
• 0.3 teaspoon salt 
• 1.3 pounds shrimp 
• 0.8 cup coconut or sweetened flaked

Equipment

• bowl
• baking sheet
• oven
• whisk
• tongs

Directions

1. Preheat oven to 42
2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
3. Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl.
4. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere.
5. Place shrimp on a parchment paperlined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.
6. Bake at 425 for 6 minutes. Using tongs, grasp shrimp by tails and turn over.
7. Bake an additional 6 minutes or until golden brown.
8. Serve shrimp with Mango Sauce.