Baked Coconut Shrimp

Not long ago, I bought a 2 lb. bag of frozen shrimp on sale.  I made these last night and the seafood lovers in our house were pleased.

Baked Coconut Shrimp

1 lb. large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp. salt
3/4 tsp. cayenne pepper (increase or decrease according to your spice preference.)
2 cups flaked sweetened coconut.  (You could use unsweetened as well.  I ended up needing more than 2 cups to coat my 1 lb. of shrimp)
3 egg whites beaten until foamy

Preheat oven to 400 degrees.
Lightly coat a baking sheet with cooking spray.  (I used parchment paper for easy clean up.)
Rinse and dry shrimp.
Mix cornstarch, salt and cayenne pepper in a shallow bowl.
Pour coconut flakes into a separate shallow bowl.
In a third bowl, ready the egg whites by beating until foamy
Working with one shrimp at a time, roll it in the cornstarch mixture;
Dip in egg white.
Finally roll in coconut, making sure to coat the shrimp well.
Place on prepared baking sheet and repeat with remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, approximately 15 to 20 minutes.
Flip the shrimp half way through the cooking time for even cooking.