Coconut Shrimp

Preheat the oven to 425°F.

In a small bowl, combine cornstarch, salt, and cayenne pepper. In a separate bowl, whisk the egg until well beaten.

In a food processor or blender, pulse the coconut or chop it with a knife to break it up. You don't want it too fine, just broken up a little bit.

Combine the chopped coconut with the bread crumbs.

Dip each shrimp in the cornstarch mixture, shaking off excess. Dip into the beaten egg, then coat with the coconut and breadcrumb mixture, pressing gently to adhere.

Place the shrimp on a parchment-lined baking sheet and spray with cooking spray.

Bake for 8 minutes, flip the shrimp over and bake for 5 to 10 minutes more or until cooked and crispy. Broil for 1 minute if desired.

Serve warm with sweet chili dip (recipe below).