Ingredients
- 28 large shrimp (about 1 1/2 lbs)
- 1/3 c cornstarch
- 3/4 tsp salt
- 1/2 to 3/4 tsp ground red pepper
- 3 large egg whites
- 1 1/2 c flaked sweetened coconut
- Cooking spray
Preheat oven to 400°.
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water then dry with a paper towel.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
Goes well with Pineapple Salsa.
