This is good as an appetizer or a main dish served with a salad.
Ingredients
1 14-ounce can light coconut milk
1 jalapeno pepper, seeded and chopped
1 1/4 pound raw medium shrimp, peeled and deveined with tails left on
3/4 cup flour
3/4 cup Panko bread crumbs
3 egg whites
3/4 cup coconut, lightly toasted
1/3 cup apricot preserves
1 teaspoon spicy mustard
Instructions
Preheat oven to 400 degrees.
Line cookie sheet with parchment paper.
In small bowl, combine 2 Tablespoons coconut milk with apricot preserves and mustard.
Refrigerate.
In plastic sealable bag, combine remainder of coconut milk, jalapeno, and shrimp. Seal bag, turn to coat and refrigerate for one hour.
Place flour in shallow bowl.
In another bowl, beat egg whites until frothy.
In a third bowl, combine toasted coconut and panko.
Drain shrimp and discard marinade. Dip shrimp in flour, then in egg whites, and then roll in crumb mixture.
Place shrimp on prepared cookie sheet and bake 10 minutes on each side until lightly browned.
Serve immediately with apricot dip.