Foodie Find of the Week

I am a huge fan of Rachel's Wickedly Delicious Yogurt! I love a healthy snack. I believe that I first heard about this brand on Oprah...she knows good stuff! What did not know, there are fab recipes using these yogurts to create appetizers, cocktails, and more and their website! You need to check it out!

Rachel's™ made its US debut in 2007, offering two tempting lines of premium lowfat yogurt in twelve extraordinary blends.

Combining one-of-a-kind taste with a unique balance of nutrients, Rachel's is a delectably intelligent choice. From pomegranate to lavender to açai and beyond, our unique blends showcase tempting fruits and flavors from around the globe. Every delicious cup offers an excellent source of Omega-3 DHA plus key yogurt benefits like probiotics and calcium.

http://www.rachelsdairy.com/index.php

Coconut Shrimp with Spicy Thai Dipping Sauce

Tempting tidbits of toasty sweet coconut and a lusciously lively sauce.

Ingredients:
Coconut Shrimp
2 cups flaked sweetened coconut, lightly toasted
1/2 cup unbleached, all-purpose flour
1/2 cup Japanese panko crumbs
1/2 tsp cayenne pepper, or to taste
1/2 tsp salt
3 egg whites
1 tbsp fresh lime juice
1 lb large shrimp, peeled and deveined, with tails

canola or olive oil cooking spray

Dipping Sauce
2 (6 oz) containers Rachel's™ Kiwi Passion Fruit Lime yogurt
1 tbspfresh lime juice
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 to 1 tbsp Thai red curry paste (to taste)
1 tbsp chopped fresh cilantro
additional cilantro for garnish

Method:
Preheat oven to 400°F.
Lightly coat a baking sheet with cooking spray. In a small bowl whisk together flour, panko, cayenne and salt. In another small bowl, whisk together egg whites and lime juice until frothy. Pour toasted coconut into a wide-bottomed bowl.
Pat shrimp dry with paper towel and dip in egg whites, followed by panko mixture, then back into the egg white and then coat well in toasted coconut.
Place the shrimp on the cooking sheet and lightly spray tops with cooking spray. Bake 14 to 16 minutes, until shrimp are cooked and coconut is golden brown.
Meanwhile, in a small bowl whisk together dipping sauce ingredients until smooth.
Serve shrimp with dipping sauce garnished with cilantro.