Oven-Baked Coconut Shrimp

I've been making this "lighter" version of coconut shrimp for many years.  I found the recipe in Cooking Light magazine.  It really is delicious and definately can cure a craving for coconut shrimp, without the deep-frying and heavy batter.

Oven-Baked Coconut Shrimp
Serves 4

1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 large egg whites
1 cup coconut flakes
nonstick cooking spray
1/2 cup orange marmalade
1/4 cup dijon mustard
1/4 cup honey

Preheat the oven to 400 degrees.

In a shallow dish mix together the cornstarch, salt and pepper.

In a medium bowl, beat the egg whites with a mixer at medium speed until frothy, about 2 minutes.

Place coconut in a seperate bowl.

Spray a large baking sheet with cooking spray.

Working one shrimp at a time, dredge it in the cornstarch mixture, dip it into egg whites and dredge it in coconut, pressing gently with your fingers to adhere the coconut to the shrimp.  Place on baking sheet and repeat with remaining shrimp.

Lightly coat the shrimp with cooking spray.  Bake for 20 minutes or until the shrimp are done, turning them after 10 minutes.

Mix together the marmalade, mustard and honey.  Serve on the side for dipping.

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