Baked coconut shrimp

3
3
3
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
8
Difficulty
Easy
Inspired by the classic this healthy, low-fat version can be served on any special occasions.

Ingredients

Fat free skim milk

¼ cup(s)

All-purpose flour

3 Tbsp

Uncooked shrimp

24 medium, peeled and deveined, tails left on

Sweetened coconut flakes

½ cup(s), chopped

Cornflake crumbs

¼ cup(s)

Instructions

  1. Preheat the oven to 450°F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Whisk together the milk and flour in a large bowl. Add the shrimp; toss to coat.
  3. 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. Yields 3 shrimps per serving.

Notes

The cornflake-coconut coating gives it a crunchy texture the whole family loves. For a sweet complement, serve the shrimp with mango chutney or apricot preserves (these will increase the SmartPoints value).If you can’t find cornflake crumbs, you can make your own by placing regular cornflakes in a zip-close plastic bag then finely crush them with a rolling pin. Spray the knife with nonstick spray to keep the coconut from sticking as you chop.