Baked Coconut Shrimp with Orange Chili Sauce

Ingredients

• ½ cup orange marmalade
• ½ cup sweet chili sauce
• ½ teaspoon fresh lime juice
• 2 Tablespoons all-purpose flour
• 1 teaspoon salt
• 1 cup panko breadcrumbs
• 3/4 cup sweetened shredded coconut
• 1 egg white
• 1 pound (16 to 20 count) extra jumbo shrimp
• Cilantro

Directions

1. In a small bowl, combine marmalade, sweet chili sauce and lime juice. Set aside.
2. Heat oven to 450°F. Spray a baking pan with nonstick cooking spray. Set aside.
3. In a large resealable plastic bag, combine flour and salt.
4. Add panko breadcrumbs and coconut to bag. Seal and shake to combine.
5. In a medium bowl, whisk egg white until foamy.
6. Dip one shrimp at a time into egg white.
7. Place shrimp in crumb mixture and press mixture onto shrimp until well coated. Arrange in single layer in prepared baking pan.
8. Bake for 9 to 11 minutes or until crumbs are golden brown. Serve with chutney mixture. Garnish with cilantro.

Serves: 8-10