Friday, June 18, 2010

Coconut Shrimp

Coconut Shrimp
Source: CrissyBear

1/3 cup cornstarch
1 teaspoon ground red pepper
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon lime juice
3 egg whites
1 cup shredded coconut flakes
1 1/2 pounds large shrimp, peeled and deveined -- rinsed and patted dry
Butter flavored cooking spray

Preheat oven to 425F. Spray a large baking sheet with cooking spray.

In a small bowl combine cornstarch, pepper and salt. Set aside.

In a small microwave safe dish heat up honey approximately 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or other relatively flat dish. Take each shrimp and first dip it into the cornstarch mixture then in the egg white mixture and finally roll it in the coconut. Then place on the baking sheet. Lightly spray with butter flavored cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Serves: 6; 5 pointsplus+, 4 Points

Per Serving: 193 Calories; 5g Fat; 1g Dietary Fiber

For Recipe Review, click here.

1 comment:

Anonymous said...

How many shrimp are in one serving?


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