Coconut Shrimp from Southern Living

This recipe is from the May issue of Southern Living. It is really easy and yummy! Also, no deep frying, these are done in the oven. Additionally, relatively low cal. 1 serving is only 360 calories. Also very satisfying.

Coconut Shrimp

Preparation Time: 20 minutes minutes

Cooking Time: 12 minutes minutes

Yield: Makes 4 servings

1 1/2 pounds unpeeled, large raw shrimp
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites just until foamy.

4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.

5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.

6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.