Coconut Shrimp

Heat 2 inches peanut oil over medium heat to 325 degrees.

Meanwhile, combine bread crumbs with five spice, salt and cayenne pepper in a shallow dish. Toss with coconut. 

Lightly beat the egg whites in another shallow dish. Dip the shrimp in the egg whites, allowing the excess to drop off and coat with the coconut breading.

Fry shrimp in batches in hot oil for 3 to 5 minutes, until golden and crispy. Drain on paper towels. Garnish with the lime wedges and serve with Ginger-Apricot Dipping Sauce, if desired.

To make Ginger-Apricot Dipping Sauce, whisk 3/4 cup Hy-Vee apricot jam, 1 seeded and finely chopped jalapeno pepper, 3 tablespoons freshly squeezed lime juice, 1 tablespoon freshly grated ginger and 2 teaspoons Hy-Vee Dijon mustard in a small bowl. For a smooth dipping sauce, blend all ingredients in a blender or a small food processor. Transfer to a serving bowl and refrigerate until ready to serve. 