Baked Coconut Shrimp with Apricot/Dijon Dipping Sauce

Simple, Tasty, and NOT fried!!
(serves 4)

3 T. cornstarch
1/2 t. kosher* salt
1&1/2 cups sweetened flaked coconut
1&1/2 cups panko plain bread crumbs
3 large egg whites
1&1/2 lbs. extra jumbo or colossal tail-on raw shrimp, peeled, deveined and patted dry
3/4-1 cup apricot preserves
1-1&1/2 t. Dijon mustard
A pinch of red pepper flakes (optional)
Wooden skewers

Preheat oven to 400. Line a baking sheet with parchment. Place cornstarch and salt in a large ziplock bag. Place coconut and panko in a second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy. Place shrimp into ziplog bag with cornstarch mixture and shake until shrimp are coated evenly. Dip the shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with the coconut mixture. Shake until shrimp are coated. Place them in a single layer on prepared baking sheet and bake, turning once, until shrimp are cooked through, 15-20 mins. Mix apricot preserves and mustard together in a small saucepan, adding pepper flakes, if using. Heat to warm. Impale the shrimp on skewers, serve with sauce, and have a bowl handy for the tails.

Today, remember that your actions speak much louder than your words, and have FUN!!!!!

Love,

MM