Baked Coconut Shrimp with Sweet Chile Dipping Sauce

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

Preheat oven to 450 degrees F. Line a baking sheet with foil; coat foil with cooking spray. In a shallow dish, stir together flour and salt. Place egg whites In a second shallow dish. In a third shallow dish combine coconut and bread crumbs.

Dip shrimp in flour mixture, then in egg whites to coat. Dip in coconut mixture, turning and pressing to coat. Place on prepared baking sheet. Coat shrimp with cooking spray.

Bake 7 to 10 minutes or until shrimp are opaque and coating is golden. Thread the shrimp onto each of twelve small wooden skewers. Serve each shrimp skewer with 1 teaspoon of the sauce.