Healthier Coconut Shrimp With Dipping Sauce

• 1 (14 ounce) can light coconut milk (divided)
• 1 jalapeno pepper, seeded and chopped
• 14 cup fresh cilantro, minced
• 1 14 lbs medium raw shrimp, peeled and deveined
• 34 cup all-purpose flour
• 4 egg whites
• 34 cup panko Japanese-style bread crumbs
• 34 cup flaked coconut, lightly toasted
• 13 cup low-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Preheat oven to 400F Prepare a baking sheet with non-stick cooking spray, and set aside.
2. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate.
3. In a large zip-top plastic bag, combine remaining coconut milk, jalapeno, cilantro, and shrimp.
4. Seal the bag and turn to coat.
5. Refrigerate for 1 hour.
6. Place flour in a shallow bowl.
7. In another bowl, lightly beat the 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 the reserved coconut milk.
14. Serve with shrimp.
15. Makes 5 servings.
16. Note: To toast shredded coconut, spread it on a baking sheet and place it in an oven preheated to 350 F for 2 to 3 minutes until lightly browned.

light coconut milk, pepper, fresh cilantro, shrimp, flour, egg whites, panko japanese, flaked coconut, lowsugar apricot preserves, brown mustard

Taken from www.food.com/recipe/healthier-coconut-shrimp-with-dipping-sauce-222980 (may not work)