Sheet Pan Coconut Shrimp

Here is an easy recipe for crispy, delicious, and genial coconut sheet pan shrimp.

The ingredient of Sheet Pan Coconut Shrimp

• nonstick cooking spray
• 1 2 cup all intend flour
• 1 2 teaspoon salt
• 1 4 teaspoon black pepper
• 2 large egg whites
• 1 cup panko bread crumbs
• 1 cup sweetened shredded coconut
• 30 raw shrimp large peeled and deveined
• 1 2 cup sweet chili sauce

The Instruction of sheet pan coconut shrimp

• preheat the oven to 400u00b0f
• spray a baking sheet with nonstick cooking spray and set aside
• 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
• 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
• bake the shrimp on middle rack of oven for 5 minutes
• flip the shrimp over and continue baking until they are pink and the bread crumbs are golden brown about 5 minutes
• check to see that shrimp are done remove from oven or add time as needed
• using tongs transfer the shrimp to a serving platter eat hot and crispy with sweet chili sauce for dipping

Nutritions of Sheet Pan Coconut Shrimp

@type: nutritioninformation
@type: 50 calories
@type: 5 grams
@type: 10 milligrams
@type: 2 grams
@type: 1 grams
@type: 2 grams
@type: 1 5 grams
@type: 140 milligrams
@type: 1 grams