Coconut-Pecan Shrimp With Orange Dipping Sauce

• 1 1/2 pounds unpeeled, large fresh shrimp
• 1 teaspoon seasoned salt
• 3 egg whites
• 1 1/2 cups sweetened flaked coconut
• 2/3 cup ground pecans
• 2 tablespoons all-purpose flour
• Vegetable cooking spray

1. Peel shrimp, leaving tails on, and devein, if desired.
2. Sprinkle shrimp evenly with seasoned salt.
3. Whisk egg whites in a small bowl until frothy.
4. Combine coconut, pecans, and flour in a shallow bowl.
5. Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan.
6. Dip shrimp, 1 at a time, in egg whites, and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray.
7. Bake at 425u0b0 for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.

shrimp, salt, egg whites, coconut, ground pecans, flour, vegetable cooking spray

Taken from www.myrecipes.com/recipe/coconut-pecan-shrimp-with-orange-dipping-sauce (may not work)