Ingredients

Start to finish: 1 hour 30 minutes, 15 minutes active

1 14-ounce can light coconut milk, divided
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1 1/4 pounds uncooked medium shrimp, peeled and de-veined, tails left on
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko (Japanese) bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup reduced sugar apricot preserves
1 teaspoon spicy brown mustard

Directions

Preheat oven to 400F.

Prepare a baking sheet with non-stick cooking spray.

In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate. In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp. Seal the bag and turn to coat. Refrigerate for 1 hour.

Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine breadcrumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.

Place shrimp on prepared baking sheet. Bake for 7 to 9 minutes on each side, or until lightly browned.

Meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. Serve with shrimp.

Serves 5.

Nutrition information per serving: 324 calories, 23g protein, 11g total fat (8 g saturated), 30g carbohydrates, 168 mg cholesterol, 316 mg sodium, 1g fiber.