"Coconut and panko crumbs give this spicy shrimp its crunch. It’s perfect for an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas..."
INGREDIENTS
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1-1/2 pounds uncooked large shrimp
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1-1/2 cups sweetened shredded coconut
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1/2 cup panko (Japanese) bread crumbs
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4 large egg whites
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3 dashes Louisiana-style hot sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup all-purpose flour
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SAUCE:
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1 cup apricot preserves
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1 teaspoon cider vinegar
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1/4 teaspoon crushed red pepper flakes