Baked Coconut Shrimp With Spicy Pineapple Dipping Sauce

INGREDIENTS:

Shrimp:

• 1 lb large shrimp, deshelled but tails on
• ½ cup flour, (gluten free if needed)
• 2 eggs
• ½ cup unsweetened shredded coconut
• ½ cup panko crumbs, (gluten free if needed)
• ¼ tsp salt
• ¼ tsp pepper

Dipping Sauce:

• 5 ounces apricot preserves
• ¼ cup crushed pineapple
• ½ teaspoon red pepper flakes (or more, depending on how spicy you like it)
• ½ teaspoon apple cider vinegar

INSTRUCTIONS:

Shrimp:

1. Preheat the oven to 400 degrees F. Set a baking rack onto a large baking sheet. Spray well with non stick spray. Set aside.
2. Set up three medium bowls. Add the flour to the first one. Add the eggs to the next and whisk. In the last bowl, add the coconut, panko, salt and pepper. Mix the coconut and panko well. Set the three bowls in a row. You have yourself a dipping station.
3. Take one shrimp, dip into the flour and shake the remaining flour off. Dip into the egg lightly. Let any remaining egg drip off then add to the coconut-panko mixture. Toss well to ensure the entire shrimp is coated. Lay onto the prepared baking sheet. Repeat with all shrimp.
4. Place in preheated oven for 15 minutes or until shrimp are light pink.

Dipping Sauce:

1. Meanwhile, in a mixing bowl, combine the preserves, pineapple, red pepper flakes and vinegar. Stir to combine well. Set aside until shrimp are done.
2. When shrimp are done cooking, serve immediately with the spicy pineapple dipping sauce.

Source: With Salt and Wit

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