Coconut Shrimp
11
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
No need to deprive yourself of this crunchy, coconut dish any more. We lightened it up for your eating enjoyment.
Ingredients
Cooking spray
2 spray(s)
Egg whites
2 serving(s), large
All-purpose flour
¾ cup(s)
Beer
6 fl oz, about 2/3 cup
Baking powder
1½ tsp(s)
Table salt
¼ tsp(s)
Sweetened coconut flakes
2 cup(s)
Uncooked shrimp
24 large, peeled and deveined (leave tails on)
Instructions
1
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
2
In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
3
Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).
4
Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
5
Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
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