Coconut Shrimp With Dipping Sauce

• 1 can (13.66 ounces) light coconut milk, divided
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup minced fresh cilantro
• 1-1/4 pounds uncooked medium shrimp
• 3/4 cup all-purpose flour
• 4 large egg whites
• 3/4 cup panko (Japanese) bread crumbs
• 3/4 cup sweetened shredded coconut, lightly toasted
• 1/3 cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
2. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
3. Place on a
4. coated with cooking spray. Bake at 400u0b0 for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.

light coconut milk, pepper, fresh cilantro, shrimp, flour, egg whites, bread crumbs, coconut, preserves, brown mustard

Taken from www.tasteofhome.com/recipes/coconut-shrimp-with-dipping-sauce/ (may not work)