These delectable shrimp are dipped in egg whites (instead of whole eggs), breaded, and then baked rather than deep-fried.
Makes 4 servings (serving size: 6 shrimp and 1 tablespoon sauce)
1. Stir together first 3 ingredients and 1/4 teaspoon ground red pepper in a small bowl. Set sauce aside until ready to serve.
2. Combine remaining 1/4 teaspoon ground red pepper and next 2 ingredients in a large zip-top plastic bag. Whisk together egg whites and 2 tablespoons water in a shallow dish. Combine panko, coconut, and oil in a separate shallow dish.
3. Place shrimp in bag with flour mixture; shake to coat well. Dip shrimp in egg white mixture, and roll in coconut mixture.
4. Place a wire rack inside a large baking pan. Coat baking rack with cooking spray. Arrange shrimp in a single layer on rack, and bake at 375° for 5 to 7 minutes or until golden brown and cooked through. Serve with sauce.