Oven-baked Coconut Shrimp (low-fat)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 26
• 26 large uncooked shrimp (peeled, deveined and leave tails intact)
• 1/3 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper (can use more)
• 3 large egg whites
• 1 1/2 cups sweetened flaked coconut

Recipe

• 1 set oven to 375 degrees f.
• 2 rinse the shrimp under cold water and pat dry with paper towels.
• 3 in a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
• 4 place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
• 5 place the coconut in a shallow dish.
• 6 working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
• 7 place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
• 8 repeat with remaining shrimp (cornstarch, then egg and then in coconut).
• 9 lightly spray the shrimp with cooking spray.
• 10 bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.