1 (14 oz) Can Coconut milk...can be "light
1/4 cup fresh cilantro
1 1/4 lbs. raw shrimp, peeled......I used Medium size
3/4 cup flour
4 egg whites
3/4 cup Panko (japanese bread crumbs)
3/4 cup flaked coconut (can be lightly toasted)
Sauce: 1/3 cup apricot jam, 2 TBSP. cocount milk, 1 tsp. mustard (spicy or table)
* I would double this when I make it again..we ran out.
Preheat oven to 400
Spray cookie sheet with non stick spray.
In large ziploc bag combine coconut milk (remember to save some out for dipping sauce), cilantro, and shrimp..... Refrigerate for an hour.
Then place flour in shallow bowl. In another bowl beat egg whites.. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour, then egg whites, and then roll in crumb mixture.
Place on baking sheet and bake 7-9 minutes, on each side or until lightly browned. Meanwhile make your dipping sauce to serve with the shrimp!
We looved this low calorie, easy version, hope you like it!