Sheet Pan Coconut Shrimp

• ⅛  - nonstick cooking spray
• ½ cup - all purpose flour
• ½ tsp - salt
• ¼ tsp - black pepper
• 2  - egg whites
• 1 cup - panko bread crumbs
• 1 cup - sweetened shredded coconut
• 30  - raw shrimp
• ½ cup - sweet chili sauce

Instructions

1. Preheat the oven to 400°F.
2. Spray a baking sheet with nonstick cooking spray and set aside.
3. Whisk together the flour, salt, and pepper in a small bowl. Whisk the egg whites in a separate small bowl. Mix together the bread crumbs and coconut in another small bowl.
4. Dip a shrimp in the flour mixture, then transfer to the egg white and coat lightly. Transfer the shrimp to the bread crumbs and coat fully. Transfer to the prepared baking sheet, and repeat the process with the remaining shrimp.
5. Bake the shrimp on middle rack of oven for 5 minutes.
6. Flip the shrimp over, and continue baking until they are pink and the bread crumbs are golden brown, about 5 minutes.
7. Check to see that shrimp are done. Remove from oven or add time as needed.
8. Using tongs, transfer the shrimp to a serving platter. Eat hot and crispy with sweet chili sauce for dipping.
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