Cheena's coconut shrimp (baked)
- Number of Servings: 3
Ingredients
.5 cup Ian's Panko Breadcrumbs All Natural Whole Wheat Style, 1/4 cup (by CHUCKLES0719) 2 serving trader joe’s organic unsweetened flake coconut .5 cup Egg substitute, liquid (Egg Beaters) 0.25 cup Flour - Gold medal all purpose flour .5 tsp Lawrys Seasoned Salts 3 serving fremont fish market jumbo shrimp
1. prepare shrimp by removing shells
2. mix coconut and panko in bowl, add season salt.
3. put egg substitute in a bowl, flour in another to create a breading station.
4. lightly dredge in flour, then in egg substitute, followed by coconut/breadcrumbs.
5. place on baking sheet that has been sprayed with cooking spray to prevent sticking.
6. bake at 425, for about 10-15 minutes until golden, turning once mid-way through cooking.
Serving Size: 3 servings, 7 shrimp each
Number of Servings: 3
Recipe submitted by SparkPeople user IG7800.
2. mix coconut and panko in bowl, add season salt.
3. put egg substitute in a bowl, flour in another to create a breading station.
4. lightly dredge in flour, then in egg substitute, followed by coconut/breadcrumbs.
5. place on baking sheet that has been sprayed with cooking spray to prevent sticking.
6. bake at 425, for about 10-15 minutes until golden, turning once mid-way through cooking.
Serving Size: 3 servings, 7 shrimp each
Number of Servings: 3
Recipe submitted by SparkPeople user IG7800.
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 13.7 g
- Cholesterol: 175.0 mg
- Sodium: 602.1 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.0 g
- Protein: 28.8 g
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