Crispy coconut shrimp

Yield: 4 servings

Measure Ingredient
24 mediums Shrimp
½ teaspoon Garlic and herb seasoning
¼ teaspoon Black pepper
¾ cup Flour
1 Egg, well beaten
¼ cup Shredded coconut

1. Preheat oven to 425F. Spray large baking sheet with nonstick spray.

2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet.

3. Bake 12-15 minutes or until golden and crisp.

Great served along with low-calorie, warmed orange marmalade as a dipping sauce.

Each serving provides: 1½ protein, 1 bread, 15 calories. Per serving: 173 calories

Source: Weight Watchers Magazine, June 1993

Similar recipes