1/4cupcanola oilor other oil with a high smoke point
1 and 1/2teaspoonsbaking powder
Preheat oven to 350 degrees
Spread the coconut and panko in an even layer on a rimmed baking sheet. Toast for about 8 minutes, stirring every two minutes, until toasted. Remove from oven and raise oven temperature to 475 degrees.
Transfer the coconut/panko mixture to a bowl and wipe out the baking sheet. Pour the 1/4 cup of oil onto the pan and brush all over the sheet in an even layer. Set aside.
Set up your breading station. In one bowl, add 1/4 cup of flour, the paprika and salt. Whisk to combine.
In a second bowl combine 1/2 cup of flour, egg whites, baking powder, garlic and beer. Whisk to combine.
The third bowl should be your panko/coconut mixture.
One at a time, holding the shrimp by the tail, dredge in the flour, shaking off excess. Next, dip in the beer batter. Last, place in the coconut mixture, covering the shrimp and gently pressing the coconut into both sides to help it stick. Place the coated shrimp on the oiled baking sheet. Repeat with all the shrimp until done.
Bake shrimp in the 475 degree oven for 7-8 minutes, until they are bright pink and cooked through. Serve right away.
Toast the coconut/panko mixture before coating. This helps it get extra golden and crunchy.
Pat the shrimp dry before coating. This helps them get crispier and also keeps them from getting too much flour stuck to them, which isn't the best tasting.
Bake directly on a baking sheet brushed with oil. I usually line my baking sheets with foil, but I found that it deterred them from getting crispy.
These are best served right away when they are hot, because that is when they are crispiest. If you have leftovers to reheat later, it is best to reheat on a baking sheet in the oven rather than in the microwave.