• 1 can Coconut cream
• 1 T brown sugar
• 1 tsp fresh grated ginger
• 1/4 tsp white pepper
• 2 egg whites
• 3 cups Italian bread crumbs
• 1/2 tsp ginger powder
• 2 cups flake coconut
• 2 pounds large shrimp (12-15 count) cleaned and peeled

1. Preheat oven to 400’
2. Line a cookie sheet with parchment paper and spray paper with cooking spray
3. Mix coconut cream, sugar, ginger and pepper in a bowl.
4. Whisk egg whites till very foamy.
5. whisk cream into whites.
6. In a pie plate, mix bread crumbs, ginger and coconut.
7. Dip shrimp in wet mix, then dry - repeat
8. Lay shrimp on prepared cookie sheet, spray tops with cooking spray.
9. Bake 6-8 minutes, turn over and continue for another 3-4 minutes
10. Baking time will vary with size of shrimp.

I won a tiny battery operated whisk from Ivillage with this one… They used to have a recipe of the week contest.