Baked Coconut Shrimp with Raspberry Chile Sauce

Preheat oven to 425 F. Lightly coat a rimmed baking sheet with cooking spray.

Line up two small shallow bowls. In the first bowl, whisk egg whites until slightly frothy. In the second bowl, mix flour, panko, coconut, red pepper flakes and chili powder.

Dip shrimp in egg whites. Then coat the shrimp in the panko coconut mixture, pressing coconut mixture lightly onto the shrimp to help it adhere.

Place shrimp on the prepared baking sheet in a single layer and bake in the middle rack for 6-7 minutes. Turn shrimp and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.

While shrimp are cooking prepare the sauce by combining the raspberry jam and Sriracha in a small saucepan. Cook over medium-low heat until jam is melted (approximately 1-2 minutes). Serve right away.