Sweet Coconut Crunch ShrimpThis crunchy and delicious shrimp is hard to pass up. Thanks to www.hungry-girl.com for giving us a guilt free version of coconut shrimp. Another unique shrimp recipe comes from La Posada Hotel, Sherried Shrimp with Capers, page 60, Tastes & Treasures cookbook.
Ingredients
1/4 cup Fiber One bran cereal (original)
1/3 cup shredded sweetened coconut
3 tbsp. panko breadcrumbs
1/4 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. black pepper
Dash salt
12 oz. (about 20) raw large shrimp, peeled, deveined, tails removed
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Note: If your coconut shreds are somewhat long, give them a rough chop.
Directions
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.
Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.
Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.
Bake in the oven for 10 - 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy.
MAKES 4 SERVINGS
Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164
Fat: 4.5g
Sodium: 266mg
Carbs: 12g
Fiber: 2g
Sugars: 3.5g
Protein: 19.5g
POINTS® value 3*
