Ww 5 Points Coconut Shrimp Recipes

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

Ingredients

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

Ingredients

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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