Ingredients:
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Directions:
- Rinse and dry shrimp. Combine cornstarch, salt and cayenne pepper in small bowl. Pour coconut flakes into separate bowl.
- Dip each shrimp into the cornstarch mixture, then in the egg white.
- Roll in coconut and place on lightly greased cookie sheet.
- Bake for 15 to 20 minutes, turning shrimp over halfway through cooking time, at 400°. Shrimp will be bright pink and coconut will be browned.