Baked Coconut Shrimp

This Coconut Shrimp is baked to reduce the calories.  I have even included a recipe for a lower calorie dipping sauce.  Yum!  It's unbelievably easy too!  To make the Coconut Shrimp you will need:
1 1/2 lbs. extra large shrimp, defrosted, shelled and deveined, rinsed and patted dry
1/3 cup cornstarch
1/2 tsp. ground red pepper
Dash of salt
1 Tbs. honey
1 Tbs. freshly squeezed lime juice
1/3 cup egg whites
3/4 cup coconut
Cooking spray
1.)  Preheat oven to 425 degrees F.
2.)  Lightly spray a large baking sheet with cooking spray.
3.)  In a small bowl combine cornstarch, pepper and salt
4.)  In a small microwave safe dish heat up honey for about 30-45 seconds.
5.)  Add lime juice to honey and stir.  Slowly add in egg whites and continue to stir
6.)  Place coconut in a thin layer on a pie plate or flat dish.
7.)  Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
8.)  Place on the baking sheet and lightly spray with cooking spray.  Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

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
1.)  In a small bowl combine all ingredients.

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1/4 cup cornstarch

1 tablespoon Caribbean jerk seasoning

1 cup sweetened flaked coconut

1 cup Seasoned Panko breakcrumbs

1 teaspoon paprika

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites just until foamy. Or put the Egg Beaters in a bowl. 

4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish. 

5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack. 

6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

Dipping Sauce

1/2 cup reduced calorie orange marmalade

2 teaspoons stone ground mustard

1 teaspoon prepared horseradish

1.  Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.