Baked Coconut Shrimp

• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 cups panko
• 3 large egg whites
• 1 1/2 pounds extra jumbo or colossal tail-on shrimp, peeled, deveined and patted dry

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment. Place cornstarch and salt into a large ziplock bag. Place coconut and panko into second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy.
2. Place shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. Dip shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with coconut mixture. Shake until shrimp are coated. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, 15 to 20 minutes. Serve immediately.

cornstarch, salt, coconut, panko, egg whites, extra jumbo

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