Instructions

• Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.
  8- ounces large shrimp, ¼ tsp salt, ⅛ tsp black pepper
• Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.
  ½ cup all-purpose flour, 2 eggs, 1 tbsp 15 mL milk, ¾ cup 175 mL sweetened coconut flakes, ½ cup 125 mL panko breadcrumbs, 2 tbsp 30 mL butter, melted, 1 lime
• Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
• Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks.
  Oil
• Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 8 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
• Add the Chili Peach Sauce to a small bowl and microwave, uncovered, on HIGH, for 30 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.
  Chili Peach Sauce for dipping