Coconut Shrimp With Dipping Sauce

1. 1

   Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.

2. 2

   Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.

3. 3

   Place on a

4. 4

   coated with cooking spray. Bake at 400u00b0 for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.

* Per serving · 4 servings · Values may vary.

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