Crunchy Coconut Shrimp

• 1 (14 ounce) can coconut milk
• 1 jalapeno pepper, seeded and chopped
• 14 cup minced cilantro
• 1 14 lbs uncooked medium shrimp, peeled and de-veined, tails on
• 34 cup all-purpose flour
• 4 egg whites
• 34 cup panko breadcrumbs
• 34 cup flaked coconut, toasted

1. Preheat oven to 400 degrees F.
2. Combine coconut milk, pepper, cilantro and shrimp in a sealable bag.
3. Coat shrimp with mixture and refrigerate bag for 60 minutes.
4. Dip shrimp in flour, then egg whites, then roll it in the coconut and bread crumbs.
5. Bake for 7 minutes each side.
6. Serve with dipping sauce of your choice.
7. Nice and easy sauce can be made with 1 teaspoons of mustard and 1/3 cup apricot preserves.

coconut milk, pepper, cilantro, shrimp, flour, egg whites, breadcrumbs, flaked coconut

Taken from www.food.com/recipe/crunchy-coconut-shrimp-219093 (may not work)