Coconut Shrimp

Craving Coconut Shrimp? But not wanting to go out or deep fry them? That was exactly what I was thinking for dinner. Since I had shrimp in the icebox it was a no brainer.  I BAKED them! Yes baked it's not as fatty and amazing as the real deal of deep frying, but it comes in a close second. They were crispy and tasty. I lost some of my momentum while making them so the sauce was some store bought stir-fry sauce.  So give it a try baked coconut shrimp!

• 1/2 cup flaked unsweetened coconut
• 1/4 cup plus 2TBS plain panko breadcrumbs
• 3 TBS flour
• 2 egg whites
• 1 pound large  shrimp, peeled and deveined, patted dry
• 1 tsp black pepper
• 1 tsp Smoked hot paprika

Preheat the oven to 450* grease a sheet pan- set aside

 Combine the coconut, panko, flour, pepper, paprika in a bowl. Beat the egg whites in a medium bowl until slightly frothy. Add shrimp to the egg whites and toss to coat. Lift each shrimp out from the egg whites, letting the excess drip off, and then coat in the coconut mixture, pressing so it sticks. Place the shrimp on the sheet pan in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside. About 10 minutes.