COCONUT CASHEW SHRIMP WITH PINEAPPLE SWEET CHILI DIP

1 1 /2 pounds large (21/25 count) shrimp, peeled, deveined, tail on, patted dry 3/4 cup flour 2 large egg whites nonstick baking spray Cashew Coconut Breading 1 cup sweetened coconut flakes 1/2 cup roasted, salted cashews 1/2 cup panko breadcrumbs 2 tablespoons all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger Pineapple Sweet Chili Dip 1 5.3 container pineapple yogurt 2 tablespoons mayonnaise 1 tablespoon honey 3 tablespoons Asian Sweet Chili Sauce

Preheat oven to 450 degrees F. Spray 2 baking racks with nonstick cooking spray and place on top of 2 foil lined baking sheets (for easy cleanup). Add Pineapple Sweet Chili Dip ingredients to a medium bowl and whisk until smooth OR for extra silky Dip, add ingredients to your blender and blend until smooth. Refrigerate until ready to use. Add cashews to food processor and process until the size of panko breadcrumbs. Add coconut flakes and panko and pulse a few times until evenly mixed. Add to a large bowl. Set aside. Beat the egg whites until frothy in a separate medium bowl.

Add 3/4 cup flour to a large ziploc freezer bag. Add shrimp to flour in bag and shake until evenly coated. Working one by one, add each shrimp to the egg whites, then remove, dabbing any excess off with paper towels, then coat in the Cashew Coconut mixture, pressing firmly to adhere. (they don't need to look perfect!) Line shrimp on the prepared baking racks in a single layer and lightly spray with nonstick baking spray. Bake until lightly golden on the outside and opaque in the center, approximately 8 to 10 minutes. Serve with Pineapple Sweet Chili Dip.