This Baked Coconut Shrimp Recipe is so easy to make and is healthier then frying.
1 1/2 pound extra large shrimp (defrosted, shelled and deveined)
1/3 cup cornstarch
1/2 teaspoon ground red pepper
1 pinch salt
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
1/3 cup egg whites
3/4 cup coconut
Preheat oven to 425 degrees.
In a small bowl combine cornstarch, pepper and salt.
In a small microwave safe dish heat up honey for about 30-45 seconds. When heated up, stir in lime juice. Slowly add in egg whites and continue to stir until well mixed.
Place coconut in a thin layer on a pie plate or flat dish.
Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
Place on the baking sheet that has been pre-sprayed with cooking spray. (Butter flavored is recommended) Next, lightly spray shrimp with butter cooking spray. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.