Sheet-Pan Coconut Shrimp with Sweet Chili Sauce

Instructions

1. 1

   Heat the oven to 425°F and grease a sheet pan. Start the rice.

2. 2

   Mix the coconut and panko with a pinch of salt. Dip each shrimp in beaten egg, then press into the coconut mixture.

3. 3

   Arrange on the pan, spray the tops with oil, and bake 10 to 12 minutes, flipping halfway, until golden and pink.

4. 4

   Steam the broccoli while the shrimp bakes.

5. 5

   Serve with rice, broccoli, and sweet chili sauce for dipping.