I'm sure this is purloined from somewhere, like our staple Cooking Light, but I've made some substitutions which I haven't tried yet, which I think might improve the recipe. If you make this and it fails miserably, let me know. Serve with mango-tomatillo salsa.

Ingredients

Instructions

1. Preheat oven to 400 degrees.
2. Add jalapeno to coconut milk and let sit for a little while.
3. Peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water and drain on paper towels until dry.
4. Combine cornstarch, salt, and red pepper in a shallow dish.
5. Place coconut in a shallow dish.
6. Dredge each shrimp in cornstarch mixture. Dip in coconut milk mixture and then dredge in coconut, pressing gently with fingers.
7. Place shrimp on a baking sheet coated with cooking spray.
8. Lightly coat shrimp with cooking spray. Bake for 20 minutes, turning halfway through.
9. Squeeze lime on shrimp before serving.