Crispy Baked Coconut Shrimp with Sweet Apricot Dipping Sauce

Instructions

1. 1

   Preheat oven to 425°F. Prepare two baking sheets with wire racks coated in cooking spray.

2. 2

   Peel and devein the shrimp, leaving the tails on.

3. 3

   In a shallow bowl, toss the coconut with the panko breadcrumbs. Remove half of the mixture and set aside.

4. 4

   In another shallow bowl, whisk the egg whites with the hot sauce, salt, and pepper.

5. 5

   Place the flour in a third shallow bowl.

6. 6

   Dip the shrimp in the flour to lightly coat, then in the egg white mixture, and finally in the coconut-breadcrumb mixture, pressing to help the coating adhere. Refresh the coconut mixture as needed.

7. 7

   Arrange the coated shrimp on the prepared baking racks. Bake for 5-6 minutes per side, or until the coconut is lightly browned and the shrimp are pink.

8. 8

   Meanwhile, combine the apricot preserves, cider vinegar, and red pepper flakes in a small saucepan. Cook and stir over medium-low heat until the preserves have melted.

9. 9

   Serve the crispy baked coconut shrimp warm, with the sweet apricot dipping sauce on the side.