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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) caribbean jerk seasoning |
1/4 cup(s) cornstarch |
2 egg whites |
honey mustard sauce |
1.5 pound(s) large shrimp, tail on |
1 cup(s) panko (japanese breadcrumbs) |
1 teaspoon(s) paprika |
1 cup(s) sweetened flaked coconut |
Directions:
1. Preheat oven to 425.
2. Place a wire rack coated with cooking spray in a jelly-roll pan
3. Whisk egg whites in a bowl until foamy
4. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish
5. Stir together coconut, panko, and paprika in another shallow dish
6. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers.
7. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack
8. Bake at 425 for 10-12 minutes or just until shrimp turn pink, turning after 8 minutes
9. Servie with Honey Mustard sauce
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