COCONUT SHRIMP

Ingredients

• 1 lb (500 g) frozen raw shrimp, thawed and rinsed
• 1/4 cup all-purpose flour
• 2 tbsp packed golden brown sugar
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1 large egg
• 1 tbsp fresh lemon juice
• 1 cup shredded coconut

Directions

1. Line a rimmed baking sheet with nonstick foil.
2. Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels; set aside.
3. Combine flour, brown sugar, salt and pepper in a pie plate. Beat together egg and lemon juice in a separate pie plate. Place coconut in a third pie plate.
4. Working with one shrimp at a time, coat shrimp with flour mixture and then dip into egg mixture, turning to coat both sides. Place shrimp in coconut, pressing lightly so that coconut adheres; turn to coat both sides.
5. Place shrimp in a single layer in prepared pan.
6. Bake, uncovered, at 425°F until shrimp are pink and opaque, about 8 - 10 minutes. Do not overcook.
7. Serve warm. Cooked shrimp may be frozen for up to 1 month.