Categories: Fish- Seafood

Ingredients

• 1 1/2 lbs. uncooked large shrimp
• 1 1/2 cups flaked coconut
• 1/2 cup panko bread crumbs
• 4 egg whites
• 3 dashes Louisiana-style hot sauce
• 1/4 tsp. each salt and pepper
• 1/2 cup all-purpose flour
• Sauce:
• 1 cup apricot preserves
• 1 tsp. cider vinegar
• 1/4 tsp. crushed red pepper flakes

Directions

1. Preheat oven to 425 degrees. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.

2. In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In a shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.

3. Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coat. Refresh coconut mixture in bowl with reserved mixture as needed.

4. Place shrimp on racks of prepared pans. Bake 5 to 6 minutes on each side or until coconut is lightly browned and shrimp turn pink.

5. Meanwhile, combine sauce ingredients over medium-low heat until preserves are melted. Serve shrimp with sauce.

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