Coconut Shrimp - Lightly

This is baked, not fried, hence the light designation. It takes a couple steps, but well worth it. My family loved this. I got this from The Bulletin a few weeks ago.

Serves 4-5

1 14.oz can light coconut milk, divided
1 jalapeno pepper, seeded and chopped
1/4 c. minced fresh cilantro
1 1/4 lbs uncooked medium shrimp, peeled and deveined, tails left on, rinsed thoroughly
3/4 c. flour
4 egg whites
3/4 c. panko or bread crumbs
3/4 c. flaked coconut, lightly toasted
1/3 c. apricot preserves
1 tsp. spicy brown mustard

Step one: In a small bowl, place 2 tablespoons coconut milk. Cover and refrigerate for later.
In a gallon-size resealable bag, combine remaining coconut milk, jalapeno, cilantro and shrimp. Seal bag, coat shrimp, and place in fridge for an hour.
Preheat oven to 400 degrees.
Place flour in a shallow bowl. In another bowl, lightly beat egg whites. In a third bowl, combine breadcrumbs and coconut. Drain shrimp and discard marinade. Drip shrimp in flour, then egg, then roll in crumb/coconut mixture. Place on greased baking sheet.
Bake for 7-9 minutes on each side - until lightly browned.
For dipping sauce, mix preserves and mustard with reserved coconut milk. Serve with shrimp.

*Notes
-I used orange marmalade instead of the apricot preserves. I also added 2 tsp. chopped fresh ginger. Very exotic flavor.
-I used a bit more mustard for more zing.
-Next time, instead of using egg whites, I might dip the shrimp back in the marinade after the flour step (and before the crumb/coconut mixture). Plus, it will pick up more of the cilantro and jalapeno left in the marinade.
-I forgot to toast the coconut, which is OK, because it toasted in the oven during baking.
-I might add more coconut, like 1 cup, next time.
-I used "large" white shrimp (apx. 30 per pound), but I might go a bit larger. Otherwise, you get close to running out on the breading and it takes longer to flip in the oven.