Baked Coconut Shrimp

I love anything that has coconut in it and this is one a fantatic way to bring coconut to a main course. The best part is that these coconut shrimp are not fried so you can eat more of them with out feeling guilty!! I like to serve them with pineapple salsa, which means I add crushed pineapple and coconut to a jar of salsa. It’s a spectacular treat!!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs shrimp
• 1⁄3 cup cornstarch
• 3⁄4 teaspoon salt
• 1⁄2-3⁄4 teaspoon  ground red pepper
• 3  large  egg whites
• 1 1⁄2 cups sweetened flaked coconut
•  cooking spray

Directions

1. Preheat oven to 400.
2. -Peel, devein and rinse shrimp.
3. -Lay shrimp on a baking sheet and pat dry.
4. -In a pie plate or other shallow dish, combine cornstarch, salt and red pepper.
5. -In a shallow bowl, beat egg whites until slightly frothy.
6. -Place coconut in another shallow dish.
7. -Dredge each shrimp in the cornstarch mixture, then egg whites and finally coconut.
8. -Press lightly with fingers to make sure shrimp is evenly coated.
9. -After dredging, lay each shrimp on a baking sheet coated with cooking spray.
10. -Bake for 20 minutes, turning over each shrimp after 10 minutes.