Baked Coconut Shrimp
PersonalPoints™ per serving
The cornflake-coconut coating gives this dish a crunchy texture the whole family will love. For a sweet complement, serve the shrimp with mango chutney or apricot preserves. If you can’t find cornflake crumbs, you can make your own by placing regular cornflakes in a zip-close plastic bag and finely crushing them with a rolling pin. Spray the knife with nonstick spray to keep the coconut from sticking as you chop.
Fat free skim milk
24 medium, peeled and deveined, tails left on
Sweetened coconut flakes
½ cup(s), chopped
- Preheat the oven to 450°F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.
- Whisk together the milk and flour in a large bowl. Add the shrimp; toss to coat.
- Place the coconut and cornflake crumbs in a large zip-close plastic bag. Add the shrimp, a few pieces at a time, and shake to coat. Place the shrimp in the jelly-roll pan in one layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 5 minutes on each side.
- Serving size: 3 shrimp