Crispy Baked Coconut Shrimp

These shrimp were really good, especially since there was no frying involved.  I served them with sweet chili sauce, like you use with egg rolls.

10-12 shrimp (mine were 21/25 count, so that's about 1/2 pound)
1/4 c. panko breadcrumbs
1/2 c. coconut (fine shred)
2-3 t. curry powder, or to taste 
1 egg white
Salt

Peel and devein shrimp.  Dry with a paper towel.  In a bowl large enough to hold the shrimp, beat the egg white with a fork until frothy.  Season with salt.  Put the shrimp in the egg white and stir to coat well.

In a smaller bowl, combine the panko, coconut, and curry powder.

Cover a sheet pan with foil and then top with a baking/cooling rack.  Spray the rack with cooking spray.

One at a time, take the shrimp out of the egg white mixture and press into the crumbs.  Keep one hand dry and the other wet (with the egg white).  Place shrimp on the sprayed baking rack.  Refrigerate for at least 30 minutes.

Preheat oven to 450.  Take the shrimp out of the refrigerator and spray them with cooking spray.  Bake 8-10 minutes until golden brown.