INGREDIENTS
1/4 cup orange marmalade
1 TBSP. fresh lemon juice
2 tsp. whole grain mustard
1/2 tsp. ground red pepper, divided
1/4 cup all-purpose flour
1/2 tsp. salt
2 large egg whites
3/4 cup panko breadcrumbs
1/2 cup sweetened flaked coconut
2 TBSP. canola oil
24 large shrimp, peeled and deveined
DIRECTIONS
Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl.
Set sauce aside until ready to serve.
Combine remaining 1/4 tsp. ground red pepper and next 2 ingredients in a large zip-top plastic bag.
Whisk together egg whites and 2 TBSP. water in a shallow dish.
Combine panko, coconut, and oil in a separate shallow dish.
3. Place shrimp in bag with flour mixture; shake to coat well.
Dip shrimp in egg white mixture, and roll in coconut mixture.
Place a wire rack inside a large baking pan.
Coat baking rack with cooking spray.
Arrange shrimp in a single layer on rack, and bake at 375° for 5 to 7 minutes or until golden brown and cooked through.
Serve with sauce.
