These crispy baked coconut shrimp are an easy appetizer to make and healthy.  You can make them with sweetened or unsweetened coconut and your choice of dipping sauce.  

• 1 bag of Extra Jumbo Frozen Shrimp
• 1/4 cup cornstarch
• 1/4 cup flour
• 1/8 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 cup of unsweetened coconut (or sweetened)
• 2 eggs
• salt and pepper

Put shrimp in a strainer and run cold water over shrimp until defrosted.  Peel all but the tail and place on papertowels to dry.  Pat both sides dry. 

Season with salt and pepper. 

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

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

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.

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.

I served these with an apricot dipping sauce that had some sweetness to it.  I made these with unsweetened coconut because my daughter does not care for food that is too sweet.

Apricot Dipping Sauce:

1 18oz jar of apricot preserves, 4 teaspoons of soy sauce, 1/2 teaspoon of freshly grated ginger, 1/2 teaspoon of sesame oil, 2 teaspoons of freshly squeezed lemon and a pinch of red pepper flakes. 

Easy Asian Dipping Sauce:

1/4 cup soy sauce, 1-2 teaspoons of chili garlic sauce and top with chopped green onions.