Crispy Coconut Shrimp

Ingredients (Shrimp):

• 1 lb 24 large raw shrimp, peeled and deveined (weight after peeled)

• 1/2 cup + 1 tbsp shredded sweetened coconut

• 1/2 cup + 1 tbsp panko crumbs, or gluten-free panko

• 2 tbsp all purpose or gluten-free flour, you will only use 1 tbsp

• 1 large egg

• pinch salt

• non-stick spray or oil (i used coconut oil)

Ingredients (Sauce):

• Sweet and Spicy Dipping Sauce

• 1/2 cup apricot preserves, you can use sugar free if you wish

• 1 tbsp rice wine vinegar

• 3/4 tsp crushed red pepper flakes

Instructions:

1. For the sauce, combine all the ingredients and place in a small bowl.

2. Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray or coat lightly with oil.

3. Combine coconut flakes, panko crumbs and salt in a bowl.

4. Place the flour on a small dish. Whisk egg in another bowl.

5. Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

6. Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

7. Enjoy!