Baked Coconut Shrimp with Raspberry Chile Sauce

1. 1

   Preheat oven to 425 F. Lightly coat a rimmed baking sheet with cooking spray.

2. 2

   Line up two small shallow bowls.

3. 3

   In the first bowl, whisk egg whites until slightly frothy.

4. 4

   In the second bowl, mix flour, panko, coconut, red pepper flakes and chili powder.

5. 5

   Dip shrimp in egg whites.

6. 6

   Then coat the shrimp in the panko coconut mixture, pressing coconut mixture lightly onto the shrimp to help it adhere.

7. 7

   Place shrimp on the prepared baking sheet in a single layer and bake in the middle rack for 6-7 minutes.

8. 8

   Turn shrimp and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.

9. 9

   While shrimp are cooking prepare the sauce by combining the raspberry jam and Sriracha in a small saucepan.

10. 10

    Cook over medium-low heat until jam is melted (approximately 1-2 minutes).

11. 11

    Serve right away.

* Per serving · 4 servings · Values may vary.