Coating an ingredient with crumbs and oven-baking locks in moisture and adds satisfying crunch. The trick? Making sure breading doesn't flake off after cooking. By coating the food with cornstarch, then dipping in egg whites and dredge in whole wheat bread crumbs, the crispy outers of the coconut shrimp are not going anywhere except directly to your mouth.
I "shake and bake" to save on clean up: corn starch in one bag, toasted panko/coconut in another with the egg wash in between. Very tasty. Hubby loved it. Could easy make up a nice dipping sauce to go with but they were great as is.