coconut baked shrimp

for years i have tried to select a recipe that could combine the great taste of fried shrimp with a healthy alternative of baked shrimp.  finally, i have found the recipe which includes a sweet taste of coconut.

to prepare the shrimp, first preheat the oven to 425 degrees.  the shrimp must be peeled with the tails left in place.  prepare a wire rack over a sheet pan, and spray with olive oil. 

whisk 2 egg whites until foamy in the first dish.
stir together 1/4 cup of cornstarch with any seasoning desired or none at all in the second dish.

in the final dish, mixed flaked coconut with panko breadcrumbs.  paprika can be added as well if desired.

dip shrimp in cornstarch first, then egg whites, and finally in the coconut mixture.  lightly coat the shrimp on both sides.  place on the prepared pan and bake for 10 to 12 minutes, turning after the first 8 minutes.

these shrimp can be used as a wonderful appetizer with your choice of shrimp sauces or as a main dish along side a compliment of rice and steamed vegetables.  Excellent!