Ingredients
1lblarge raw shrimp,24 pieces, peeled and deviened
½cupsweetened coconut,shredded, plus 1 tbsp
½cuppanko crumbs,or gluten-free panko, plus 1 tbsp
2tbspall purpose,or gluten-free flour, divided
1large egg
pinchsalt
non-stick spray
½cupapricot preserves,or sugar free
1tbsprice wine vinegar
¾tspred pepper flakes,crushed
Preparation
Combine the apricot preserves, rice wine vinegar, and red pepper flakes, and place in a small bowl. Set aside.
Preheat the oven to 425 degrees F.
Spray a non-stick baking sheet with cooking spray.
Combine the coconut flakes, panko crumbs, and salt in a bowl.
Place the flour on a small dish.
Whisk the egg in another bowl.
Lightly season the shrimp with salt.
Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay the shrimp on the cookie sheet, then spray the top of the shrimp with more cooking spray.
Bake in the middle rack for 10 minutes.
Turn shrimp over, then cook another 6 to 7 minutes or until cooked though.
Remove from the oven.
Serve with dipping sauce, and enjoy!
