Trick your Palate... with some BAKED COCONUT SHRIMP!!

Nothing makes my mouth water more than some deliciously crunchy coconut shrimp... but the calories and fat in a big 'ole batch of fried goodness just negated every calorie I burned in Insanity class this morning! So here's a great way to still get that satisfyingly sweet taste, keep all the nutrients in tact, and NOT undo your entire day...

INGREDIENTS
Nonstick cooking spray
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons whole wheat flour
2 large egg whites
1 pound large shrimp, peeled, deveined, and patted dry
Salt and fresh pepper
For dipping sauce:
1/4 cup low-fat Greek yogurt
2 tablespoons lime juice
1 tablespoon ancho chili powder

DIRECTIONS
1. Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
2. To make the dipping sauce, combine all Greek yogurt, lime juice, and chili powder in a small bowl. Set aside in the refrigerator.
3. Combine the coconut, panko, and flour in a bowl or baking dish.
4. Beat the egg whites in a medium bowl until slightly frothy.
5. Season the shrimp with salt and pepper.
6. Add the shrimp to the egg whites; toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp. Coat in the crumb mixture, pressing to adhere.
7. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray.
8. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Enjoy, my friends!
xoxo,
Alison