Crispy Coconut Shrimp
Yield
servingsPrep
20 minCook
15 minReady
40 minLow Fat, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | medium |
shrimp
|
*
|
| ½ | teaspoon |
garlic
and herb seasoning |
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| ¼ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | medium |
shrimp
|
*
|
| 2.5 | ml |
garlic
and herb seasoning |
|
| 1.3 | ml |
black pepper
|
|
| 177 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| 59 | ml |
coconut
shredded |
*
|
Directions
Preheat oven to 425℉ (220℃). Spray large baking sheet with nonstick spray.
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.
- Bake 12 to 15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce.
