Crispy Baked Coconut Shrimp

Ingredients

• 1 pound large shrimp about 25, peeled ((tails on or off))
• 2 large eggs
• 1 cup flaked unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika ((optional))
• salt ((to taste))
• pepper ((to taste))

Instructions

1. 1

   Pre-heat oven to 425F Grease a cookie sheet with oil; set aside.

2. 2

   Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.

3. 3

   Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.

4. 4

   Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.