Sheet Pan Coconut Shrimp Serving Size - 10 Prepared By - DnD Recipe Rating * * * * *
			1/3 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 large egg whites 1 cup panko bread crumbs 1 cup sweetened shredded coconut 30 raw shrimp (large, peeled and deveined) 1/2 cup sweet chili sauce
			Makes 30 SHRIMPS Preheat the oven to 400°F. Whisk together the flour, salt, and pepper in a small bowl. Whisk the egg whites in a separate small bowl. Mix together the bread crumbs and coconut in another small bowl. Dip a shrimp in the flour mixture, then in the egg, and then in the bread crumbs and set it on a baking sheet with parchment paper. Repeat this process until all shrimp are coated. Bake the shrimp on middle rack of oven for 5 minutes. Flip the shrimp over, and continue baking until they are pink and the bread crumbs are golden brown, about 5 minutes. Transfer the shrimp to a serving platter. Eat hot and crispy with sweet chili sauce for dipping.