Honey-Baked Coconut Shrimp

Recipe from “Bite Me” by Julie Albert and Lisa Gnat (Kyle Books, 2010)

• 1/2 cup honey
• 11/2 cups panko (Japanese breadcrumbs)
• 1 cup flaked sweetened coconut
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 26 large raw shrimp, peeled and deveined
• For the dipping sauce:
• 2/3 cup apricot jam
• 3 tablespoons Heinz chili sauce
• 2 teaspoons Dijon mustard

Preheat the oven to 425 degrees. Line a large baking sheet with aluminum foil and coat with nonstick cooking spray.

Pour the honey in a medium bowl and warm on high in the microwave 20 to 25 seconds. On a large plate, combine the panko, coconut, cumin, salt and pepper.

Taking the shrimp one at a time, dip in the honey and then coat in the coconut mixture. Place on a prepared baking sheet and bake 14 minutes, gently flipping the shrimp halfway through baking.

For the sauce: Place jam in a medium bowl, and warm in the microwave for 45 seconds. Add the chili sauce and mustard, stirring to combine. Serve with baked shrimp.

Yield: 6 servings.

Per serving: 348 calories; 6 g fat (5 g saturated fat; 16 percent calories from fat); 67 g carbohydrates; 64 mg cholesterol; 421 mg sodium; 10 g protein; 1 g fiber.