sweetened shredded coconut
½chipotle chili powder
lb. large shrimp
peeled, deveined, buttails intact
Preheat the oven to 400 F.
Coat baking sheet with cooking spray or line with parchment paper.
Mix the panko, coconut flakes, salt, pepper, and chipotle chili powder in a shallow bowl. Set aside.
Pat dry the shrimp with paper towels to remove excess moisture. Dip each shrimp into the beaten egg and then the panko mixture.
Dip the shrimp back into the egg and the panko mixture for a second time and place on baking sheet.
Repeat this process with all the shrimp.
Spray shrimp with cooking spray before putting them in the oven.
Bake for 15 minutes or until they turn golden brown.
Serve immediately with spicy mango sauce.
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