Coconut Shrimp

ingredients

1
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2
In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
3
Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).
4
Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
5
Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
6
Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.
7
Chef Tips
8
We renovated Coconut Shrimp by:
9
Using egg whites instead of one whole egg.
10
Baking the shrimp instead of deep-frying them in oil.