Healthier Coconut Shrimp With Dipping Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 (14 ounce) can light coconut milk (divided)
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup fresh cilantro, minced
• 1 1/4 lbs medium raw shrimp, peeled and deveined
• 3/4 cup all-purpose flour
• 4 egg whites
• 3/4 cup panko japanese-style bread crumbs
• 3/4 cup flaked coconut, lightly toasted
• 1/3 cup low-sugar apricot preserves
• 1 teaspoon spicy brown mustard

Recipe

• 1 preheat oven to 400°f 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. in a large zip-top plastic bag, combine remaining coconut milk, jalapeño, cilantro, and shrimp. seal the bag and turn to coat. refrigerate for 1 hour.
• 3 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.
• 4 place shrimp on prepared baking sheet. bake for 7 to 9 minutes on each side, or until lightly browned.
• 5 meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. serve with shrimp. makes 5 servings.
• 6 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.