1 pound shrimp, peeled and deveined (24-31 count)
1/4 cup coconut milk
1 cup shredded coconut
1/4 cup panko bread crumbs
1/2 tsp salt
Non-stick cooking spray
In a small bowl, whisk together egg and coconut milk. In a separate bowl, mix coconut, panko bread crumbs and salt. Look for unsweetened shredded coconut at grocery store, but if you cannot locate it, sweetened is fine.
Dip shrimp in egg and coconut milk mixture, then in the coconut flake and bread crumb mixture. Place on a parchment-lined baking sheet.
Keep repeating until all of the shrimp are coated.
Spray the tops of the shrimps with non-stick cooking spray to help them brown.
Cook them in a 450* oven for 10-12 minutes, or until the shrimp are tender.
Serve with orange-ginger dipping sauce, below.
Orange-Ginger Dipping Sauce
1/2 cup orange marmalade
1 lime, juiced
1 teaspoon fresh ginger, grated
Hot sauce, to taste
Stir all ingredients together, and refrigerate until serving.