Baked Coconut Shrimp

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Grease a baking sheet pan with non-stick cooking spray and set aside.
2. Gather 3 bowls. Beat 2 large eggs in the first bowl and set aside. Combine 1 cup flaked unsweetened coconut and ½ cup panko breadcrumbs in another bowl and set aside. Lastly, combine ½ cup all-purpose flour, ½ teaspoon garlic powder, salt and freshly ground black pepper, and ½ teaspoon paprika, if using in the last bowl.
3. Dip 1 pound peeled and deveined large shrimp in the flour mixture then the egg mixture. Allow the excess egg mixture drip off the shrimp and then coat in the breadcrumb mixture, pressing to adhere.
4. Place the shrimp on the baking sheet in a single layer. Lightly spray with non-stick spray or drizzle with olive oil.
5. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.