Ingredients

• Olive oil cooking spray
• 2/3 C. white whole wheat flour
• 2 large eggs
• 6 T. panko bread crumbs
• 1/2 C. shredded unsweetened coconut
• 1/4 t. sea salt
• 1/8 t. fresh ground black pepper
• 24 shrimp, peeled and deveined, tails on
• 1/3 C. unsweetened apricot jam
• 2 T. fresh lime juice
• 1 1/2 t. fish sauce
• ground cayenne pepper, to taste

Directions

Preheat oven to 375.  Line a large, rimmed baking sheet with foil and mist with cooking spray.  Place 3 wide, shallow bowls on work surface.  To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt and pepper and stir to combine.  Pat shrimp dry with paper towels.  Holding 1 shrimp by the tail, dip in flour, shaking off excess.  Quickly dip in egg, then in coconut mixture, coating thoroughly.  Place on baking sheet and repeat with remaining shrimp.  Bake for 8-11 minutes, turning once, until shrimp are firm to the touch and lightly browned.Meanwhile, in a small saucepan on low, combine jam, lime juice, fish sauce and cayenne and cook, stirring constantly, until sauce is fluid and warmed through.Serve with shrimp.