Baked Coconut Shrimp

I love coconut shrimp and I've been craving it my whole pregnancy. The only issue is that if you get it at a restaurant that it's about 1000 calories and I'm trying to stray from foods like that! So I found this awesome recipe for a baked version and I was super excited! Plus the sauce is AMAZING! I forgot to take pictures during the process but it's very easy!

Baked Coconut Shrimp with Sweet and Tangy Sauce

Ingredients:

For Shrimp:
1 lb uncooked shell on large shrimp (I used 16-20 count), peeled and deveined
2 Egg Whites
2 Tbsp Cornstarch
1 1/2 cup sweetened flaked coconut

For Sauce:
1/2 cup Apricot preserves
2 tsp jalapeno pepper, finely chopped (1 pepper was the perfect amount!)
Juice from 1 lime

Directions:

1. Combine all ingredients for sauce and keep in refrigerator until time to serve.
2. Preheat oven to 400 Degrees. Spray cookie sheet with nonstick spray, or use parchment paper. (Next time I'm going to use parchment so I don't lose any of the breading!)
3. Beat egg whites until soft peaks form. The peaks will curl up when you remove the beater and it will look like soft foam.
4. Place cornstarch and coconut onto separate plates or bowls.
5. Hold shrimp by the tail and then dip in corn starch, then egg whites, and then coconut.
6. Arrange on cookie sheet in a single layer and bake until coconut has browned. It takes about 20 minutes and you'll want to flip them half way in between.
7. Serve with sauce and Confetti Rice (Saute peppers and onions with 1 can of diced pineapple (drained) then mix with cooked white rice!).