Coconut Shrimp with Orange Dipping Sauce

3/4 cup orange juice (2 oranges)

1/4 cup orange marmalade

1 tablespoons honey

2 teaspoons cornstarch

Pinch ground ginger

Pinch garlic powder

Lemon juice

Salt

Coconut Shrimp

1 3/4 cups panko bread crumbs

1 tablespoon canola oil

1/3 cup sweetened shredded coconut

1/3 cup all-purpose flour

4 large egg whites

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Vegetable oil spray

1 1/2 lbs extra-large shrimp (21 to 25 per pound) peeled and deveined

Directions:

1 For the orange dipping sauce: Whisk juice, marmalade, honey, cornstarch, ginger and garlic powder together in a small saucepan. Bring to a simmer over medium-high heat, whisking constantly. Reduce heat to medium-low and simmer gently whisking often, until slightly thickened, 3 to 5 minutes. Off heat, season with lemon juice and salt to taste; let cool

2. For the Coconut Shrimp: Preheat oven to 475 degree and place rack in the middle. Toss panko with oil, spread onto rimmed baking sheet, and bake until light golden about 7 minutes. Stir in coconut and continue to bake until crumbs and coconut dar deep golden, about 3 minutes longer; let cool slightly.

3. Spread flour into shallow dish. In second shallow dish, lightly beat egg whites until foamy. In third shallow dish, combine panko-coconut mixture, salt and cayenne. Line rimmed baking sheet with aluminum foil, top with wire rack and spray rack with oil

4. Pat shrimp dry with paper towels. Working with several shrimp at a time, dredge in flour, dip in egg whites, then coat with panko-coconut mixture. pressing gently to adhere; lay on prepared wire rack. Spray shrimp with oil spray and bake until shrimp are just cooked through, 5 to 7 minutes. Serve with orange dipping sauce.