20 large Shrimp, pre-cooked, peeled and deveined
1/3 cup Panko Bread Crumbs
1/3 cup Unsweetened Coconut Flakes
1/8 tsp Cayenne Pepper
1/8 tsp Chili Powder
2 tbsp Flour
1 Egg White, beaten
2 tbsp Sweet Chilli Sauce
2 tbsp Apricot, Pineapple, or Mango Jam
Preheat oven to 425ºF. Line a baking sheet with parchment paper or foil and paint with olive oil.
Rinse shrimp and drain.
In a small plastic bag, combine panko bread crumbs, coconut, cayenne pepper, chilli powder, and flour. Mix together by shaking.
Put egg in a small bowl and beat.
In small bunches, dredge the shrimp in the egg, then shake in the bag with the crust mixture to coat.
Place breaded shrimp on the baking sheet. Bake for 8-10 minutes, or until the coconut shreds are browned and the shrimps are firm to the touch.
Combine chilli sauce and jam and heat either in the microwave or a saucepan.
Serve the shrimp with the sauce. Makes 4 servings!