2 pounds large shrimp, peeled and deveined, tails on or off
2/3 cup cornstarch
1 tsp. ground red pepper
1 tsp. curry powder
5 egg whites, beaten
4 cups coconut
Rinse shrimp and place on paper towels to dry.
Preheat oven to 375 degrees. Coat a large baking sheet with nonstick spray.
Mix cornstarch, salt and pepper in a medium bowl. Place some of the coconut in another bowl.
Dip each shrimp in the cornstarch, then the egg whites, and then roll in coconut. Continue until all shrimp are coated with coconut, refilling the bowl with fresh coconut as needed.
Bake 10 minutes and turn each shrimp over. Continue baking until coconut is toasted and shrimp is no longer translucent when cut into the center with a knife, about 8-10 minutes.
Sweet chili sauce
1/2 cup sweet and sour sauce
1 tsp. red chili paste or chili garlic paste