Baked Coconut Shrimp With Apricot Chili Sauce

[MissCurves]

• 1 Pound Large Shrimp, Peeled But Tails Left On, & Deveined
• 2 Large Egg Whites
• 1/2 Cup Shredded, Unsweetened Coconut
• 1/3 Cup Panko Breadcrumbs
• 3 Tablespoons All-purpose Flour
• Salt & Pepper

Sauce:

• 1/2 Cup Sugar-free Apricot Jam
• 1/2 Cup Asian Sweet Chili Sauce
• Dash Red Hot Pepper Flakes (Optional)

Directions:

Preheat oven to 450 degrees F.
In a small bowl, beat the egg whites until frothy.
Mix together the breadcrumbs, coconut, flour, salt & pepper in a shallow bowl.
Line a baking sheet with foil, and spray with olive oil.
Dip each shrimp in the egg whites, then in the coconut mixture, using your fingertips to press the mixture onto the shrimp.
Continue to coat all of the shrimp and lay flat on the prepared baking sheet.
Bake the shrimp for 5 minutes, then turn over, and bake another 4 to 5 minutes or until the shrimp are opaque and golden brown.
While the shrimp are baking, mix together the sauce ingredients.
Serve the shrimp on a platter with the sauce alongside.