Baked Chili Coconut Shrimp

I wanted to share this recipe with you that I got from Rachel at Clean Food Crush. I had been craving shrimp but didn't want to have just regular, plain old steamed shrimp. 

So I was super excited to find this twist on shrimp!

Baked Chili Coconut Shrimp

What You'll Need:

• 20 large shrimp, peeled & deveined
• 1 cup of unsweetened coconut flakes
• 1/4 tsp cayenne pepper
• 1/4 tsp chili powder
• 2 large egg whites, beaten

What You'll Do:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil or parchment. Spray with olive oil or coconut oil cooking spray.
3. Rinse shrimp & pat dry.
4. Combine coconut & seasonings, well in medium bowl.
5. Place beaten egg whites in separate bowl.
6. Dredge shrimp into egg whites, then into coconut mixture, pressing lightly.
7. Place shrimp on baking sheet & spray the tops lightly with your coconut oil or olive oil cooking spray.
8. Bake in preheated 425 degree oven for about 10 minutes until shrimp are firm & coconut begins to brown. 

I served my shrimp with a side of kale.