Baked Coconut Shrimp

Why fry when baking tastes this good? These succulent shrimp are golden brown and crispy, with just the right amount of coconut. The dipping sauce, similar to that from that famous steakhouse chain, is a must with the shrimp!

1 pound large shrimp, peeled and deveined

1 cup whole wheat or panko bread crumbs

1/2 cup shredded sweetened coconut, coarsely chopped to break up strands

1/2 tsp. coconut extract

Pinch salt and pepper

3 egg whites, well beaten

2 tbsp. water

1/2 tsp. coconut extract

MARMALADE DIPPING SAUCE

1/4 cup low sugar orange marmalade or apricot preserves

1 tsp. Dijon mustard

1/2 tsp. creamy horseradish

Pinch salt and pepper

1. Rinse shrimp and dry on paper towels. Prepare marmalade dipping sauce; set aside.

2. Combine bread crumbs, coconut, coconut extract and a pinch of salt and pepper in a shallow bowl. In another shallow bowl beat together egg whites, water and coconut extract.

3. Heat oven to high broil. Dip dry shrimp in egg white mixture; roll in coconut mixture to cover all sides. Place shrimp on a baking stone; spray with nonstick cooking spray.

4. Place shrimp on middle rack in oven. Broil for 3-4 minutes, until tops begin to brown. Switch oven to 450º and continue baking shrimp for 10-11 minutes or until golden brown and cooked through. Yield: 4 servings.