Baked Coconut Shrimp

I made this for dinner last night and my husband gave it two thumbs up.  It took me 30 minutes to prep then 15 minutes in the oven.  Since there is no chopping involved I was able to wear my daughter up until I put in in the oven, she loves to dance with her mommy in the kitchen :)  I got the recipe from my stepmom, it has 170 calories for 5 shrimp and I like to serve it with steamed broccoli and brown rice.

• 20 large raw shrimp, peeled 
• 3/4 cup panko bread crumbs
• 3/4 cup unsweet coconut flakes
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• 6 tbs flour for dredging
• 2 egg whites beaten 
• 1/4 cup sriracha (or sweet chili sauce if you prefer less spice)
• 1/4 cup of apricot fruit spread (I prefer pineapple and she says mango preserves are good too)

Preheat the oven 425F degrees.  Line a baking sheet with parchment paper.  in a large ziplock add panko, coconut flakes, cayenne, and chili powder and shake.  put the flour on a plate and 2 egg whites in a bowl, dredge each shrimp in flour then dip in egg and put in the ziplock, shake until all shrimp have been coated.  place all shrimp on the baking sheet and bake for 15 min.  Combine sriracha and fruit spread in a microwave safe bowl and heat for 30 or 45 seconds to make a dipping sauce.  Enjoy!