main meals

Ingredients

	2 spray(s) cooking spray
	2 large egg white(s)
	3/4 cup(s) all-purpose flour
	6 oz beer, about 2/3 cup
	1 1/2 tsp baking powder
	1/4 tsp table salt
	2 cup(s) sweetened coconut flakes
	24 large shrimp, peeled and deveined (leave tails on)

Instructions

• Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
  
  
• In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
  
  
• Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).
  
  
• Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
  
  
• Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
  
  
• Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

Chef Tips

• We renovated Coconut Shrimp by:
  • Using egg whites instead of one whole egg.
    
    
  • Baking the shrimp instead of deep-frying them in oil.