Coconut Shrimp With Dipping Sauce (Baked)

Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper.

• Ready In: 39 mins
• Serves: 5

Ingredients

• 14  ounces  unsweetened light coconut milk, divided
• 1  jalapeno pepper, seeded and chopped
• 1⁄4 cup  minced fresh cilantro
• 1 1⁄4 lbs  uncooked medium shrimp, peeled and deveined, tails left on
• 3⁄4 cup all-purpose flour
• 4  egg whites
• 3⁄4 cup panko breadcrumbs (Japanese)
• 3⁄4 cup flaked coconut, lightly toasted
• 1⁄3 cup  low-sugar apricot preserves
• 1  teaspoon spicy brown mustard

Directions

1. Preheat oven to 400 F (200 C).
2. Prepare a baking sheet with nonstick cooking spray.
3. In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
4. In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
5. Seal bag and turn to coat.
6. Refrigerate for 1 hour.
7. Place flour in a shallow bowl. In another bowl, lightly beat egg whites.
8. In a third bowl, combine bread crumbs and coconut.
9. Drain shrimp and discard marinade.
10. Dip shrimp in flour and egg whites, then roll in crumb mixture.
11. Place shrimp on prepared baking sheet.
12. Bake for 7 to 9 minutes on each side or until lightly browned.
13. Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
14. Serve with shrimp.