Oven Baked Coconut Shrimp

20 large shrimp, peeled, deveined, tails intact
1/2 c. flour
1/2 tsp. salt
1/2 - 3/4 t. ground red pepper (cayenne)
2 eggs or 3 egg whites
1 c. flaked coconut

Delicious with pineapple or mango salsa.

Heat oven to 400. Rinse shrimp in cold water; drain well on paper towels until dry. Combine flour, salt & red pepper in shallow dish; stir with whisk. Place egg whites in med. bowl and beat with electric mixer at med high speed until frothy, about two minutes. Place coconut in shallow dish. Coat baking sheet with nonstick cooking spray. Working with 1 shrimp at a time, dredge in flour mixture, dip in egg, then dredge in coconut, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp. Lightly coat shrimp with cooking spray. Bake 20 minutes or until shrimp are done, turning after 10 minutes.

Serving Size: 20 individual shrimp

Number of Servings: 20

Recipe submitted by SparkPeople user BITTYGIRL51.