Baked Coconut Shrimp

I love coconut shrimp.  I especially love it with the sweetened coconut and deep fried.  But who can cook like that, never mind eat like that on a regular basis?

This version is healthy but satisfying.  We just used frozen shrimp that we thawed, and they were yummy.   I have no doubt the dish would be improved by using fresh, but you take what you can get!

Baked Coconut Shrimp
Adapted from Not my Mama's Meals


1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled, deveined, butterflied and patted dry
Salt and freshly ground black pepper

Dipping Sauce:
Equal parts dijon mustard and apricot preserves

Directions:
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Whisk together.  Warm in your preferred fashion.


To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.