baked coconut shrimp with orange marmalade dipping sauce

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i had a real craving for the fried version of these little guys. i decided to re-create the same taste without all the fat by baking them instead of frying. everyone said it tasted just like the real thing and wasn't afraid to go back for seconds. i served it with a sweet dipping sauce to compliment the sweetness of the coconut. this could also be a great appetizer for a party served on skewers! here's how to do it (recipe will serve about 4).

ingredients:
1 pound medium sized shrimp, peeled and deveined
1/4 cup flour
2 eggs
2 tablespoons water
3/4 shredded coconut
1/3 cup panko bread crumbs
4 tablespoons orange marmalade (could also use mango or pineapple, but we couldn't find any)
1 tablespoon dijon mustard
4 tablespoons orange juice

directions:
set up a "dredging station" of three separate bowls. one for the flour, one for the panko/coconut mixed together and one for the eggs/water beaten together. first dip the shrimp in the flour, then egg mixture then coconut/panko. place on raised baking sheet (to do this, place a cooling rack on top of cookie sheet. this will ensure that all sides of the shrimp will get crispy. if you don't do this, the bottom will get soggy and mushy because it didn't have the hot air from oven circulating all around it.) bake at 425 degrees for 12 to 15 minutes until shrimp have turned to a golden brown color. to make dipping sauce, whisk together marmalade, dijon mustard and orange juice. it's that simple. enjoy!