Coconut Shrimp

• 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 425u0b0. 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 425u0b0 for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

shrimp, vegetable cooking spray, egg whites, cornstarch, caribbean jerk seasoning, coconut, japanese breadcrumbs, paprika

Taken from www.myrecipes.com/recipe/coconut-shrimp (may not work)