INGREDIENTS
1 lb. large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp. salt
1 tsp. cayenne pepper
2 cups unsweetened coconut
3 egg whites, beaten until foamy
For Sauce:
1 cup orange marmalade
2 TBSP. horseradish
2 TBSP. Dijon mustard
DIRECTIONS
Stir together all of the ingredients and serve with shrimp.
For Shrimp:
Rinse shrimp and pat dry with paper towels.
Whisk together cornstarch, salt and cayenne in a shallow bowl.
Spread coconut on a dinner plate or a wide shallow bowl.
Working with 1 shrimp at a time, dredge in cornstarch mixture, knocking off excess.
Dip shrimp in egg whites, letting excess drip off.
Roll shrimp in coconut, patting it on to coat well.
Transfer to baking sheet.
Repeat with remaining shrimp.
Bake shrimp, turning them over halfway through, until cooked through and coconut is browned, about 20 minutes.
Serves 6.
