1 pound large raw shrimp, shelled with tail kept on
1 cup nonfat Greek yogurt
2 tablespoons honey
2 tablespoons lime juice (about one lime)
2 tablespoons orange champagne vinegar
1 tablespoon diced jalapeño pepper, seeded (about 1/2 of small jalapeno)
Preheat oven to 400 F.
In a medium bowl, mix together crushed potato chips and shredded coconut.
In a separate bowl, pour coconut flour.
In a third bowl, whip egg whites until soft peaks form.
To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut mixture. Place on a baking sheet coated with cooking spray.
Bake for 15 minutes, turning halfway through baking. Remove from tray and place on serving tray.
While shrimp bakes, assemble dipping sauce. In a large bowl, whisk together yogurt, honey, lime juice, vinegar and pepper until thoroughly incorporated. Store in refrigerator until ready to use.
Serve shrimp on a tray with dipping sauce in a ramekin.