Baked Coconut Shrimp

1 1/2 lbs shrimp - extra large or jumbo, defrosted, shelled and deveined, rinsed and patted dry.
1/3 cup cornstarch
1/2 tsp ground red pepper
dash of salt
1 tbsp honey
1 tbsp lime juice - fresh squeezed
1/3 cup egg whites (about 3 large eggs)
1 1/2 cups shredded coconut

Preheat oven to 425. Lightly spray a large baking sheet with butter-flavored cooking spray. In a small bowl, combine cornstarch, pepper and salt. In a small microwave-safe dish, heat up honey for 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a dinner-size flat plate. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in coconut. Place on the baking sheet and lightly spray with butter-flavored Pam. Bake 10-15 minutes or until shrimp are pink and the coconut is lightly toasted.

Number of Servings: 4

Recipe submitted by SparkPeople user HIGHLANDER-59.