Baked Coconut Shrimp

By MJH

Serves: 6

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 1/4 teaspoon smoked paprika
• pinch of red pepper
• 1/2 cup panko
• 2 tablespoons all-purpose flour
• 1 cup sweetened shredded coconut
• 2 egg whites, lightly beaten

Preparation

Step 1

Preheat oven to 400º F.
Prepare a parchment lined rimmed baking sheet and set aside.

Dry the shrimp with paper towels until they are completely dry.
Arrange them on additional paper towels.
Stir together salt, pepper, paprika, and chili powder and sprinkle on top of shrimp.

Stir together panko and flour in a shallow dish.
Add shredded coconut to another shallow dish.

Dip shrimp into egg whites and then into the panko and flour mixture,
Dip again into the egg whites and then roll in the shredded coconut.
Place coated shrimp onto the rimmed baking sheet as you prepare the other shrimp.

Place in oven and bake until shrimp turn light pink and the panko and coconut are lightly toasted, about 10 minutes.