Monday, April 26, 2010

Coconut Shrimp

Coconut Shrimp
1 serving: 5 points

POINTS® value of | 5
Servings | 6
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate


2 serving cooking spray (5 one-second sprays per serving)
2 large egg white(s)
3/4 cup all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
24 large shrimp, peeled and deveined (leave tails on)


1. Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

2. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Mix coconut and bread crumbs together. Place remaining 1/4 cup of flour and coconut mix in two separate shallow bowls.

3. 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 mix and turn to coat both sides (press coconut mix onto shrimp to make it stick).

4. Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

5. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

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