Coconut (Un-)Fried Shrimp

• 1/4 cup orange marmalade
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole grain mustard
• 1/2 teaspoon ground red pepper, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 large egg whites
• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup sweetened flaked coconut
• 2 tablespoons canola oil
• 1 1/2 pounds large shrimp (about 24), peeled and deveined

1. Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.
2. Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.
3. Place shrimp in bag with flour mixture; shake to coat well. Dip shrimp in egg white mixture, and roll in coconut mixture.
4. Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange shrimp in a single layer on rack, and bake at 375u0b0 for 5 to 7 minutes or until golden brown and cooked through. Serve with sauce.

orange marmalade, lemon juice, grain mustard, ground red pepper, allpurpose, salt, egg whites, coconut, canola oil, shrimp

Taken from www.myrecipes.com/recipe/coconut-unfried-shrimp (may not work)