Baked Coconut Shrimp & Apricot Sauce

• 1-1/2 pounds uncooked large shrimp
• 1-1/2 cups sweetened shredded coconut
• 1/2 cup panko (Japanese) bread crumbs
• 4 large egg whites
• 3 dashes Louisiana-style hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1 cup apricot preserves
• 1 teaspoon cider vinegar
• 1/4 teaspoon crushed red pepper flakes

1. Preheat oven to 425u0b0. Place a wire rack on each of two
2. ; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
3. In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
4. Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
5. Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
6. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

shrimp, coconut, bread crumbs, egg whites, hot sauce, salt, pepper, allpurpose, apricot preserves, cider vinegar, red pepper

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