Recipe: Easy Coconut Shrimp with Sweet & Spicy Dipping Sauce

INGREDIENTS:

• 1  egg
• 1 cup  Flake Coconut
• 1 cup Panko breadcrumbs
• 24  uncooked large shrimp (1 lb.), peeled, deveined

 Sweet and Spicy Sauce:

• 4 Tbsp. Musselman Apple Butter
• 2 Tbsp.  Honey Mustard (or Djion Mustard)
• 1 Tbsp. Sirachi or another hot sauce

DIRECTIONS:

• HEAT oven to 400ºF.
• BEAT egg in shallow bowl. Combine coconut and coating mix in separate bigger bowl.
• DIP shrimp in egg, then in coconut mixture, turning to evenly coat each shrimp.  I smooshed it in too so it would be really coated. Place on baking sheet sprayed with cooking spray.
• BAKE 10 to 12 min. or until shrimp are tender. Meanwhile, microwave sauce mixture in bowl on HIGH 30 sec. or until heated through.
• SERVE shrimp with sauce.

I bought this bag of shrimp at Aldi for $3.99