Baked Coconut Shrimp with Apricot dipping sauce

My husband and I have always loved coconut shrimp. We had it at our wedding and always order it out when we see it on the menu. I mean, is there anyone who doesn't love coconut shrimp? So when we got it in Florida (like, every day for lunch) I totally had the idea of making them at home. But hopefully, with cutting out some of that fat that frying brings!

Since I first made these, my husband and I have eaten them once a week. I have them for dinner, and my husband loves to pair them with a steak for a little "surf and turf." And since they are baked and not fried, you don't have to feel guilty about them. And perhaps our favorite part of this shrimp is the sauce! A super simple 3 ingredient sauce is all it takes to bring the shrimp from good to great!

Ingredients

For the Shrimp:
Frozen Cooked shrimp, thawed (however many you want! We usually make 16 depending on the size)
1/3 cup sweetened coconut flakes
1/3 cup plain panko breadcrumbs
1/2 cup unbleached all purpose flour
1 egg
splash of skim milk
1/2-1 tsp. coconut extract
salt
pepper
For the sauce:
aprox. 1/3 cup apricot preserves
1-2 tbsp dijon mustard (to taste)
1 tsp. coconut extract

Directions
Preheat oven to 375 degrees and line a large baking sheet with foil and spray liberally with non stick spray. Set aside. Set up a breading station - put flour on one plate, whisk the egg with a splash of milk and 1 tsp. coconut extract, and put panko and coconut flakes on another, separate plate. Season the thawed shrimp with salt and pepper to taste. One by one, dredge the shrimp in flour until completely covered, then dip in egg mixture, then press into coconut/panko mixture. Line shrimp on the prepared baking sheet.

When all the shrimp are on the sheet, put in oven for 15 minutes or until light golden brown. Flip each shrimp over and put in oven for an additional 10-15 minutes until that side is light golden brown.

While the shrimp is baking, make the sauce. In a small bowl add the apricot preserves. Melt in microwave on high for about 20 seconds, until preserves are very smooth. Add mustard and coconut extract to taste.

Serve shrimp hot with apricot sauce.