Baked Coconut Shrimp

Most coconut shrimp recipes I have seen are deep fried, so I thought I would try them baked.  

3/4 - 1 lb raw deveined shrimp
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp cayenne
2 cups shredded unsweetened coconut
2 eggs, beaten

Mix together the cornstarch, salt and cayenne in a bowl or bag. Have the coconut in another bowl or bag. And beat the eggs in yet another bowl, not bag : )

I used the 70/90 shrimp per lb sized shrimp. Rinse them and pat dry.

Toss the shrimp in the cornstarch mixture, tapping off any excess. Then dip in egg and finally roll in coconut. Place them side by side on a parchment lined baking sheet. 

When all the shrimp have been prepared,

place them in a 400F oven for 15-20 minutes, flipping over halfway through the cooking time.

We like them with seafood sauce served along with Singapore Style Spaghetti Noodles. Check it out
http://hotandcoldrunningmom.blogspot.ca/2016/06/singapore-style-spaghetti-noodles.html