Baked Coconut Shrimp So Tasty

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Baked Coconut Shrimp

"This crunchy coconut shrimp is baked in preference to fried, and so smooth! Great for dinner or as an appetizer. I serve with orange marmalade for dipping."

Ingredients :

1 pound big shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/four teaspoon cayenne pepper
2 cups flaked sweetened coconut
three egg whites, crushed until foamy

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

Preheat an oven to 400 degrees F (2 hundred levels C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it within the cornstarch mixture, then dip it within the egg white, and roll it in the coconut, ensuring to coat the shrimp nicely. Place on the prepared baking sheet, and repeat with the final shrimp.
Bake the shrimp till they're vibrant pink on the outside and the meat is no longer obvious within the center and the coconut is browned, 15 to twenty minutes, flipping the shrimp midway via.

Notes :

The nutrition facts for this recipe includes the full amount of the breading ingredients. The real amount of the breading consumed will vary.
Reynolds® Aluminum foil can be used to keep food wet, cook it flippantly, and make smooth-up less complicated.

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