Baked Coconut Shrimp with Orange Marmalade Dipping Sauce

Preheat oven to 425ºF. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.

Stir the panko, salt, onion powder, garlic salt, cayenne, sugar, and white pepper together in a bowl. Set aside.

In another smaller bowl, lightly beat the eggs. In a third bowl, place the shredded/flaked coconut.

Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on the prepared baking sheet. Depending on the size and number of shrimp you’re making, you may need to use one more egg. Bake on the middle rack at 425ºF for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.

For the orange marmalade dipping sauce, combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well and refrigerate. Serve the shrimp and dipping sauce side-by-side.