Coconut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
butter-flavored cooking spray1/3 c cornstarch1/2 - 1 tsp cayenne pepper1/4 tsp salt1 1/2 Tbsp honey1 Tbsp lime or lemon juice3 egg whites1 cup shredded coconut flakes1 1/2 lbs large raw shrimp, peeled and de-veined, rinsed & patted dry.
1. Preheat oven to 425 degrees.
2. Spray a large baking sheet with butter flavored cooking spray
3. In a small bowl combine cornstarch, pepper & salt.
4. In a small microwave safe dish heat up honey approx. 30 to 45 seconds.
5. Add lime juice to honey & stir.
6. Slowly add in egg whites and continue to stir.
7. Place coconut in a thin layer on a pip plate or other flat dish.
8. Take each shrimp and first dip it into cornstarch mixture than in egg white mixture and finally roll in the coconut.
9. Then place on the baking sheet.
10. Lightly spray with cooking spray and bake 10 to 15 minutes or until shrimp is pink and the coconut is lightly toasted.
Number of Servings: 12
Recipe submitted by SparkPeople user KIM1209.
2. Spray a large baking sheet with butter flavored cooking spray
3. In a small bowl combine cornstarch, pepper & salt.
4. In a small microwave safe dish heat up honey approx. 30 to 45 seconds.
5. Add lime juice to honey & stir.
6. Slowly add in egg whites and continue to stir.
7. Place coconut in a thin layer on a pip plate or other flat dish.
8. Take each shrimp and first dip it into cornstarch mixture than in egg white mixture and finally roll in the coconut.
9. Then place on the baking sheet.
10. Lightly spray with cooking spray and bake 10 to 15 minutes or until shrimp is pink and the coconut is lightly toasted.
Number of Servings: 12
Recipe submitted by SparkPeople user KIM1209.
Nutritional Info Amount Per Serving
- Calories: 87.8
- Total Fat: 2.6 g
- Cholesterol: 43.1 mg
- Sodium: 106.9 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.5 g
- Protein: 6.8 g
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