Step 1 of 8
Sheet Pan Coconut Shrimp
Preheat the oven to 400°F.
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Step 2 of 8
Sheet Pan Coconut Shrimp
Spray a baking sheet with nonstick cooking spray and set aside.
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Step 3 of 8
Sheet Pan Coconut Shrimp
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.
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Step 4 of 8
Sheet Pan Coconut Shrimp
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.
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Step 5 of 8
Sheet Pan Coconut Shrimp
Bake the shrimp on middle rack of oven for 5 minutes.
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Step 6 of 8
Sheet Pan Coconut Shrimp
Flip the shrimp over, and continue baking until they are pink and the bread crumbs are golden brown, about 5 minutes.
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Step 7 of 8
Sheet Pan Coconut Shrimp
Check to see that shrimp are done. Remove from oven or add time as needed.
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Step 8 of 8
Sheet Pan Coconut Shrimp
Using tongs, transfer the shrimp to a serving platter. Eat hot and crispy with sweet chili sauce for dipping.