Coconut Shrimp w/ Sauce

By cyosi

Ingredients

• 1 can (14 ounces) light coconut milk, divided
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup minced fresh cilantro
• 1-1/4 pounds uncooked medium shrimp
• 3/4 cup all-purpose flour
• 4 egg whites
• 3/4 cup panko (Japanese) bread crumbs
• 3/4 cup flaked coconut, lightly toasted
• 1/3 cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

Preparation

Step 1

Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp. Yield: 5 servings.