No need to deprive yourself of this crunchy, coconut dish any more. We lightened it up for your eating enjoyment.
- 2 spray(s) cooking spray
- 2 large egg white(s)
- 3/4 cup(s) all-purpose flour
- 6 fl oz beer, about 2/3 cup
- 1 1/2 tsp baking powder
- 1/4 tsp table salt
- 2 cup(s) sweetened coconut flakes
- 24 large uncooked shrimp, peeled and deveined (leave tails on)
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
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.
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).
Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.