Baked Coconut Shrimp with Creamy Sweet Chili Sauce

INGREDIENTS

1 lb

16-20 count peeled and deveined shrimp

1/2

Lime, Juice of

Eggs

1/4 cup

Chili sauce, Asian sweet

1/2 cup

Mayonnaise, low fat

2 tsp

Sriracha

1/4 cup

Whole wheat or all-purpose flour

Cooking spray, Nonstick

1/3 cup

Coconut, unsweetened

1/3 cup

Panko breadcrumbs