Ingredients

For the Sauce

• 1/2 cup coconut yogurt
• 1/4 cup crushed pineapple, well drained
• 2 tablespoons pineapple juice (from the crushed pineapple)
• 1/2 teaspoon freshly squeezed lime juice
• Salt and pepper, to taste
  
  For the Shrimp
• Nonstick cooking spray
• 1 egg
• 2 tablespoons coconut milk
• 1/2 cup whole wheat panko bread crumbs
• 1/2 cup unsweetened shredded coconut
• 1 pound large (16-20 count) shrimp, peeled and deveined

Instructions

1. Make the sauce by combining all the ingredients in a small bowl. Keep the sauce in the refrigerator until you’re ready to serve.
2. Preheat the oven to 450 degrees F. Line a baking sheet with an oven-safe wire rack. Spray it with nonstick cooking oil and set aside.
3. In a small bowl, make an egg wash by combining the egg and coconut milk. Whisk until the mixture is well combined.
4. In a large bowl, mix together the whole wheat panko bread crumbs and the unsweetened shredded coconut.
5. Working one at a time, dip a shrimp into the egg wash before coating it with the bread crumb mixture. Gently press the shrimp into the bread crumbs to make sure they adhere.
6. Place the shrimp on the prepared baking sheet and continue dredging until all the shrimp are coated. When all the shrimp are on the sheet, lightly spray them with the nonstick cooking oil.
7. Bake for 10-12 minutes, until the shrimp are golden brown.

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