Baked Coconut Shrimp with Apricot Lime Dipping Sauce

Tonight I made this appetizer. I found this recipe in a Clean Eating Magazine. The crispy coconut coating as well as the dipping sauce made this appetizer very delicious.

Serves 6 

Ingredients:

• Olive oil cooking spray
• 2/3 cup whole-wheat flour
• 2 large eggs
• 6 tbsp panko bread crumbs
• 1/2 cup shredded unsweetened coconut
• 1/4 tsp sea salt
• 1/8 tsp fresh ground black pepper
• 24 shrimp, peeled and deveined, tails on
• 1/3 cup unsweetened apricot jam
• 2 tbsp fresh lime juice
• 1 1/2 tsp fish sauce
• Ground cayenne pepper, to taste

Instructions:
One: Preheat oven to 375 degrees F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Place 3 wide, shallow bowls on work surface. To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt and pepper and stir to combine.
Two: Pat shrimp dry with paper towels. Holding 1 shrimp by the tail, dip in flour, shaking off excess. Quickly dip in egg, then in coconut mixture, coating thoroughly. Place on baking sheet and repeat with remaining shrimp. Bake for 8-11 minutes, turning once, until shrimp are firm to the touch and lightly browned.
Three: Meanwhile, in a small saucepan on low, combine jam, lime juice, fish sauce and cayenne and cook, stirring constantly, until sauce is fluid and warmed through. (Note: Do not bring to a simmer.) Alternatively, in a small, microwave-safe bowl, combine ingredients and microwave for 30 seconds, stirring halfway through or until sauce is fluid and warmed through. Serve with shrimp. 

Things I changed: I used a whole package of shrimp, so I had more than what the recipe called for. This meant that I had to double on the coconut mixture, and I also had to make more dipping sauce.