Panko-Crusted Coconut Shrimp
Raw, shrimp, mixed species (may have been previously frozen)
8 oz, medium size, 24 shrimp (about 1/2 pound), peeled, deveined, and butterflied, tails left on
Unsweetened coconut flakes
- Preheat oven to 450°F. Spray baking sheet with nonstick spray.
- Pat shrimp dry with paper towel. Mix together coconut, panko, flour, and salt on sheet of wax paper. Beat egg whites in medium bowl until frothy; add shrimp and toss until coated evenly. Lift shrimp from egg whites, one at a time, allowing excess to drip back into bowl. Coat shrimp with coconut mixture, pressing gently so it adheres.
- Arrange shrimp on prepared baking sheet in single layer. Spray lightly with nonstick spray. Bake until golden and opaque in center, 8–10 minutes. Serve hot or warm.
- Per serving: 6 shrimp