Ingredients
1 can (13.66 ounces) light coconut milk, divided1 jalapeno pepper, seeded and chopped1/4 cup minced fresh cilantro1-1/4 pounds uncooked medium shrimp3/4 cup all-purpose flour4 large egg whites3/4 cup panko bread crumbs3/4 cup sweetened shredded coconut, lightly toasted1/3 cup reduced-sugar apricot preserves1 teaspoon spicy brown mustard
Preparation
Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.
