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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds unpeeled, large raw shrimp |
vegetable cooking spray |
2 egg whites |
1/4 cup cornstarch |
1 tablespoon caribbean jerk seasoning |
1 cup sweetened flaked coconut |
1 cup japanese breadcrumbs (panko) |
1 teaspoon paprika |
Directions:
1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
3. Whisk egg whites just until foamy.
4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.
6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.
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