Coconut Shrimp

Ingredients

• 1 cup panko bread crumbs (panko)
• 1 tablespoon walkerswood jamaican jerk seasoning 
• 0.3 cup cornstarch 
• 2  egg whites 
• 4 servings dijon honey mustard 
• 1 teaspoon paprika 
• 1.5 pounds shrimp raw unpeeled ()
• 1 cup coconut sweetened flaked

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 42
2. Peel shrimp, leaving tails on; devein shrimp, if desired.
3. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
4. Whisk egg whites in a bowl just until foamy.
5. Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.
6. Stir together coconut, breadcrumbs, and paprika in another shallow dish.
7. 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 with cooking spray; arrange shrimp on wire rack.
8. Bake at 425 for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes.
9. Serve with Honey-Mustard Sauce.
10. Try this twist!
11. Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes.
12. Sprinkle with salt to taste, if desired.
13. Calories 448; Fat 11g (sat 6g, mono 9g, poly 1g); Protein 3g; Carb 4g; Fiber 9g; Chol 94mg; Iron 7mg; Sodium 604mg; Calc 65mg.