Coconut Shrimp

Tomorrow marks the first day of my last winter quarter of nursing undergrad classes ever. After reviewing the massive syllabi and organizing my calendar I became overwhelmed and decided to cook/bake all day instead of finishing the homework that I've already been assigned. Thus, my dinner included coconut shrimp, guacamole, and peanut butter cookies. I had to work with what I had in the house, but collectively I'd say it was a pretty good meal, yes random, but definitely delicious. 

Ingredients:
1/2 pound peeled shrimp (I kept the tails on)
1/4 cup cornstarch
1 tsp cayenne pepper
2 egg whites
1 cup sweetened coconut
Salt
Mae Ploy Sweet Chili Sauce (for dipping)

Directions:

1. Preheat oven to 400 degrees. Line baking sheet with foil (or cooking spray). Pat dry shrimp. 
2. Mix together cornstarch, cayenne pepper, and a few pinches of salt into one wide bowl or plate. In a separate bowl, beat the egg whites until foamy. In the third bowl add the coconut. 
3. Take one dried shrimp at a time into the cornstarch first, then the egg mixture, and finally the coconut. Place on baking sheet. 
4. Bake for 15-20 minutes, flipping halfway through. 
5. Serve with Mae Ploy Sweet Chili Sauce :)