What you’ll need:
1 tablespoon lime juice
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup apricot preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 Tablespoons cornstarch
2 cups sweetened flaked coconut
Combine lime juice, jalapeno peppers and preserves. Cover and refrigerate.
Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
In a small bowl beat egg whites with a hand mixer until soft peaks form.
Place cornstarch (we used Penzey’s arrowroot starch just because we had it on hand) and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
Serve with dipping sauce.
