BAKED COCONUT SHRIMP
Make and share this Baked Coconut Shrimp recipe from Food.com.
Provided by AriMad
Categories < 60 Mins
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray.
- In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 30-45 seconds.
- Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.
- Place coconut in a thin layer on a pie plate or flat dish.
- Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
- Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
Nutrition Facts : Calories 393.3, Fat 16.1, SaturatedFat 12.5, Cholesterol 285.8, Sodium 1338.1, Carbohydrate 26.6, Fiber 3.7, Sugar 7.6, Protein 35.4
WW 5 POINTS - COCONUT SHRIMP
Make and share this Ww 5 Points - Coconut Shrimp recipe from Food.com.
Provided by mariposa13
Categories Coconut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 445 degrees.
- Spray baking sheet with nonstick spray.
- In medium bowl, beat egg white, 1/2 cup flour, beer, baking soda, and salt.
- Place the 1/4 cup of flour in a shallow dish and the shredded coconut on another shallow dish.
- Grab a shrimp by the tail and coat well with the flour.
- Next, dip the shrimp into the egg white mixture and then roll in coconut.
- Press the coconut into the shrimp.
- Repeat with each shrimp.
- Place the shrimp on the baking sheet and bake until the coconut is toasted and the shrimp is done, about 10-12 minutes.
- 5 Points per serving (serves 6).
Nutrition Facts : Calories 255.8, Fat 11.7, SaturatedFat 9.9, Cholesterol 42.6, Sodium 329.9, Carbohydrate 27.7, Fiber 1.8, Sugar 13.5, Protein 9.5
COCONUT SHRIMP - WEIGHT WATCHERS
Steps:
- Preheat oven to 450ºF. Coat a large baking sheet with cooking spray. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick). Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes. Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.
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