|15 min||15 min||8|
|24 large||Shrimp, raw (peeled and deveined, for coconut shrimp)|
|1 cup||Coconut flakes (for coconut shrimp)|
|1 spray (about 1/3 second)||Cooking spray, vegetable oil (for coconut shrimp)|
|1 large egg||Egg (for coconut shrimp)|
|1/2 cup||Panko bread crumbs (for coconut shrimp)|
|1 pinch||Sea salt (for coconut shrimp)|
|2 tbsp||Spelt flour (for coconut shrimp)|
|1/2 cup||Apricot jam (preserve) (for sweet and spicy dipping sauce)|
|3/4 tsp||Crushed red pepper (for sweet and spicy dipping sauce)|
|1 tbsp||Rice wine vinegar (for sweet and spicy dipping sauce)|
Preheat the oven to 425°F.
Prepare a baking sheet by coating it with non-stick spray, or wiping it lightly with coconut oil.
In a medium bowl, mix together the coconut, panko crumbs, and salt. In a smaller bowl, whisk the egg, and set aside.
Spread out the flour on a plate, and sprinkle a little salt over the shrimp.
Dip the shrimp in the flour, coating both sides and shaking off the excess.
Then dip it in the egg and finally the coconut.
Arrange the shrimp an even distance apart on the baking sheet, and lightly spray the top with oil.
Place the pan on the middle rack for about 10 minutes, flip the shrimp, and continue cooking for 6–7 minutes.
As the shrimp cools, combine the apricot preserves, rice wine vinegar, and crushed red pepper to make the dipping sauce.