Coconut Shrimp With Dipping Sauce (baked)

Total Time: 39 mins Preparation Time: 30 mins Cook Time: 9 mins

Ingredients

• Servings: 5
• 14 ounces unsweetened light coconut milk, divided
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup minced fresh cilantro
• 1 1/4 lbs uncooked medium shrimp, peeled and deveined, tails left on
• 3/4 cup all-purpose flour
• 4 egg whites
• 3/4 cup panko breadcrumbs (japanese)
• 3/4 cup flaked coconut, lightly toasted
• 1/3 cup low-sugar apricot preserves
• 1 teaspoon spicy brown mustard

Recipe

• 1 preheat oven to 400 f (200 c).
• 2 prepare a baking sheet with nonstick cooking spray.
• 3 in a small bowl, place 2 tbsp (30 ml) of the coconut milk; cover and refrigerate.
• 4 in a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
• 5 seal bag and turn to coat.
• 6 refrigerate for 1 hour.
• 7 place flour in a shallow bowl. in another bowl, lightly beat egg whites.
• 8 in a third bowl, combine bread crumbs and coconut.
• 9 drain shrimp and discard marinade.
• 10 dip shrimp in flour and egg whites, then roll in crumb mixture.
• 11 place shrimp on prepared baking sheet.
• 12 bake for 7 to 9 minutes on each side or until lightly browned.
• 13 meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
• 14 serve with shrimp.