Ww 5 Points Coconut Shrimp Recipes

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WW 5 POINTS - COCONUT SHRIMP



Ww 5 Points - Coconut Shrimp image

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

nonstick cooking spray (5 sprays, 1 second each per serving)
2 large egg whites
3/4 cup flour
2/3 cup light beer
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups sweetened flaked coconut
24 large shrimp, peeled and deveined (with tails on)

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

WW HUNAN SHRIMP - 5 POINTS



Ww Hunan Shrimp - 5 Points image

This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas.

Provided by teresas

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb medium shrimp, peeled and deveined
1 tablespoon cornstarch
2 teaspoons cornstarch
1/2 cup low sodium chicken broth
2 tablespoons reduced sodium soy sauce
1 tablespoon black bean sauce
1 tablespoon chili-garlic sauce
1 tablespoon canola oil
2 tablespoons minced peeled fresh ginger
1 onion, cut into 1/4 inch slices
1 red bell pepper, seeded and cut into thin strips
1 green bell pepper, seeded and cut into thin strips
1/2 lb asparagus, trimmed and cut into 1-inch pieces
2 cups cooked brown rice

Steps:

  • Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
  • Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
  • Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
  • Swirl in 2 tsps of the oil, then add the shrimp.
  • Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
  • Swirl in the remaining 1 tsp oil, then add the ginger and onion.
  • Stir-fry until fragrant, about 1 miunte.
  • Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
  • Add the shrimp and broth mixture.
  • Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
  • Serve over rice.

Nutrition Facts : Calories 283.7, Fat 6, SaturatedFat 0.7, Cholesterol 143.2, Sodium 931.9, Carbohydrate 36.6, Fiber 4.6, Sugar 4.1, Protein 21

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