Baked Coconut Shrimp

1 lb large raw shrimp, peeled and deveined

1/2 cup shredded sweetened coconut flakes

1/2 cup panko bread crumbs

1⁄2 tsp powdered ginger

1⁄2 tsp garlic powder

1⁄2 tsp cayenne pepper

1 large egg

1 tsp salt (or to taste)

1 tbsp all purpose flour

Olive oil

1 tbsp rice wine vinegar

2 tbsp marmalade (we used guava jelly but orange or lemon marmalade would work nicely too)

1⁄2 tsp crushed red pepper flakes

1⁄4 cup mayonnaise

1 tbsp Sriracha (you could add more if you want the sauce to be spicier)

Juice from 1⁄4 lime

Preheat the oven to 425 degrees.

Rinse and devein the shrimp, and lightly salt after deveining. You can remove the tails at this point if you prefer.

Combine coconut flakes, panko bread crumbs, powdered ginger, garlic powder, cayenne pepper and remaining salt in a bowl.

Whisk egg into the second bowl.

Place flour into separate bowl.

Spray or spread olive oil onto a baking pan. This is where you’ll be placing your full coated shrimp.

Start the battering process by dipping the shrimp into the flour to coat it evenly. Then, drop the floured shrimp into the egg; dip one last time into the panko and coconut flake mixture. Lay the breaded shrimp out onto your baking pan.

Once all of your shrimp are breaded, place them into the oven, and bake for about 8-10 minutes, or until the tops start to turn golden brown.

Turn the shrimp over after they’ve cooked 8-10 minutes. Place them back into the oven for 6-8 minutes or until browned and cooked thoroughly.

Combine your ingredients for sauces, and serve the shrimp immediately with lime wedges.

Combine rice wine vinegar, marmalade of your choice and red pepper flakes in a small bowl and stir.

Combine mayonnaise, Sriracha and lime juice in a small bowl and stir.