Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce
Ingredients for 6 servings
1 Large Shrimp, 21-25 count peeled and deveined with tails left on
¼ Cup Whole Wheat or gluten-free flour
½ Tsp Kosher Salt
½ Tsp Garlic Powder
¼ Tsp Onion Powder
2 Large Eggs beaten with a fork
1½ Cups Sweetened Shredded Coconut
½ Cup Panko Bread Crumbs
Olive oil cooking spray
Ingredients for sweet chili sauce:
¼ Cup Sugar-free apricot preserves
1 Tbsp Apple cider vinegar
1 Garlic Cloves minced
1 Tsp Chili Flakes or to taste