Baked Coconut Shrimp with Dipping Sauce

I'll never forget the first time I tasted Coconut Shrimp.  My sisters and I went out to dinner at a Thai Restaurant and ordered some.  I thought it was the best thing I'd ever tasted.  That was probably ten years ago.  Since then, I've been looking for a recipe.  I found this one and adapted it.  It is easy and delicious and healthier than the fried version. 

Coconut Shrimp

2 eggs
1 1/2 cups sweetened coconut flakes
1 cup flour
1 teaspoon garlic powder
1 teaspoon salt

pinch of Crushed pepper flakes (or you can put a little Tabasco sauce in the egg)

About 18-20 jumbo shrimp, uncooked (thawed)

1/2 cup unsalted butter, melted

Dipping Sauce:
1/4 cup jam, any flavor
2 tablespoons Dijon mustard

Preheat the oven to 400˚F.  Line a baking sheet with parchment paper, foil, or a silicone baking sheet.

Lightly beat the eggs in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow dish.  Dip the shrimp in theegg and then coat with the coconut/ flour mixture.  Place on the baking sheet.  Once all the shrimp are coated and on the baking sheet,  drizzle with the melted butter.   Bake for about 15-20 minutes, until the shrimp are pink.   Halfway through the baking time, turn the shrimp over.  

Sauce:  Mix the jam and mustard together and store in fridge for a few minutes (or longer) to marry the flavors.