Baked Coconut Shrimp

1lb large shrimp, peeled and deveined
1/3 c. cornstarch 
1 tsp. cayenne pepper
1 tsp. Old Bay Garlic & Herb seasoning
2 c. flaked sweetened coconut
3 egg whites, beaten until foamy


Preheat oven to 400 degrees and lightly coat a baking sheet with cooking spray.

Rinse and pat-dry shrimp with paper towels. 

Mix cornstarch, cayenne, and Old Bay in a shallow bowl. 

Pour coconut into a separate shallow bowl. 

Working with one shrimp at a time, dredge it in the cornstarch mixture, dip it in the egg whites, and then lightly dredge it in the coconut. 

Place on the prepared baking sheet and repeat with remaining shrimp. 

Bake 15-20 minutes until coconut is golden and shrimp are done, flipping over (carefully) halfway through baking.