Baked Coconut Shrimp
These were really good. The cumin adds a kind of strange flavor to them, but I used Heinz Chili Sauce to dip my shrimp and that helped. We had leftovers for lunch the following day and it you just pop them under the broiler for a couple of minutes, they’re crispy again and very yummy.
Baked Coconut Shrimp Makes 4 servings – 6 WW Points each
2 egg whites 1 1/2 cups panko or breadcrumbs 1/2 teaspoon cumin 3/4 cup flaked coconut 1 clove garlic, minced pepper 24 large shrimp, peeled, deveined, butterflied
Preheat oven to 500.
Spray a baking sheet with olive oil spray.
Beat egg whites in bowl.
In a small plastic bag, mix panko, cumin, coconut, garlic, pepper.
Dip shrimp in egg whites, then shake in plastic bag to coat.
Lay shrimp on baking sheet, bake about 6 minutes per side until golden brown.