For the shrimps
-35 to 40 large shrimps, peeled and pre-cooked
-1/2 cup unsweetened coconut flakes
-1/4 cup panko crumbs (optional, can be replaced with extra coconut)
-2 tbsp coconut flour (or any type of flour
-1 tsp curry powder (more if desiring more intense flavour)
-1/2 tsp sea salt, pepper to taste
-1/2 cup egg whites (or 2 large eggs)
-1 tbsp dijon mustard
For the sauce
-1/2 cup apricot jam (or cherry sauce)
-1 tbsp rice wine vinegar
-1 tsp crushed red pepper flakes
1- Preheat the oven to 425 degrees.
2-In a medium skillet, heat 1 tsp olive oil. Add coconut, panko, curry powder and salt. Toast until golden, about 5 minutes. In a medium bowl, add coconut/panko mixture to coconut flour.
3-In another medium bowl, whisk together the dijon and eggs.
4- Dip shrimp in egg mixture, then coat with coconut mixture, gently pressing to adhere. Place shrimp on rack and bake until the coating is golden and crispy, 7-10 minutes.
5- While the shrimp is cooking, combine apricot jam, vinegar and red pepper flakes. Serve the shrimps with sauce (can also use pre-made sweet chili sauce).