Baked Coconut Shrimp
2 egg white large
3/4 all-purpose flour divided
2/3 light beer
1 1/2 baking powder
1/4 salt
2 sweetened flaked coconut
24 shrimp large, peeled and deveined (with tails on)
cooking spray (5 sprays, 1 second each)
1. Preheat oven to 445 degrees F (230 degrees C). Spray a baking sheet with nonstick spray.
2. In medium bowl, beat egg whites, 1/2 cup flour, beer, baking soda, and salt. Place remaining 1/4 cup of flour in a shallow dish and flaked coconut in another shallow dish.
3. Pick up a shrimp by the tail and coat it well with flour. Next, dip the shrimp into the egg white mixture and then roll it in coconut. Press the coconut into the shrimp and place it on the prepared baking sheet. Repeat with each shrimp.
4. Bake until the coconut is toasted and shrimp is done, about 10-12 minutes.
Per Serving: Calories: 256, Total Fat: 12g, Sat Fat: 10g, Sodium: 330mg, Carbs: 28g, Fiber: 2g, Sugar: 14g, Protein: 10g, Weight Watchers SmartPoints: 11
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