Crispy Coconut Shrimp

INGREDIENTS:

1 lb of medium-large shrimp, peeled with tails on
½ cup flour
½ tsp ground red pepper
½ tsp garlic powder
½ tsp black pepper
1 egg, well beaten
¾ cup shredded coconut

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. Grease a large baking sheet with non-stick spray.

3. Combine ground red pepper, garlic powder and black pepper in a small bowl.

4. Lightly season each shrimp with the pepper and garlic mixture.

5. Place flour, egg and coconut in three small separate bowls.

6. Dip shrimp first in the egg, then in the flour, then back in the egg, and then last in the coconut.

7. Repeat step 6 for each shrimp.

8. Arrange shrimp neatly on baking sheet.

9. Bake about 15 minutes or until golden and crispy.

10. Remove and serve with a Dijon-honey sauce or sweet chili sauce.

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