Recipe

		Sheet Pan Coconut Shrimp
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.