Coconut Shrimp With Dipping Sauce (Baked)

• 14 ounces unsweetened light coconut milk, divided
• 1 jalapeno pepper, seeded and chopped
• 14 cup minced fresh cilantro
• 1 14 lbs uncooked medium shrimp, peeled and deveined, tails left on
• 34 cup all-purpose flour
• 4 egg whites
• 34 cup panko breadcrumbs (Japanese)
• 34 cup flaked coconut, lightly toasted
• 13 cup low-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Preheat oven to 400 F (200 C).
2. Prepare a baking sheet with nonstick cooking spray.
3. In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
4. In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
5. Seal bag and turn to coat.
6. Refrigerate for 1 hour.
7. Place flour in a shallow bowl.
8. In another bowl, lightly beat egg whites.
9. In a third bowl, combine bread crumbs and coconut.
10. Drain shrimp and discard marinade.
11. Dip shrimp in flour and egg whites, then roll in crumb mixture.
12. Place shrimp on prepared baking sheet.
13. Bake for 7 to 9 minutes on each side or until lightly browned.
14. Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
15. Serve with shrimp.

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

Taken from www.food.com/recipe/coconut-shrimp-with-dipping-sauce-baked-254432 (may not work)