Coconut Lime Shrimp

I made this for the first time and it was great! I will definitely be making this again.

Served with fresh lime and Sriracha Hot Sauce

2 large egg whites

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 tsp lime zest

1 pound large shrimp, peeled and deveined

1 cup unsweetened flaked coconut

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Whisk egg whites with the salt, pepper, garlic powder and lime zest in a large mixing bowl. Add the shrimp and toss to coat. Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Place the shrimp on the prepared baking sheet.

Bake for 6 minutes, turn shrimp over, and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink.

Can be served as an appetizer or main dish.

Adapted from Cindy's Table