HG’s Sweet Coconut Crunch Shrimp
(from Whosyababy05’s recipe box)
Once you start popping these sweet-n-crispy shrimp, you’re not gonna be able to stop. Good thing they’re guilt-free…
Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164
Fat: 4.5g
Sodium: 266mg
Carbs: 12g
Fiber: 2g
Sugars: 3.5g
Protein: 19.5g
POINTS® value 3*
Source: Hungry Girl
Serves 4 peopleCategories: Appetizers, HG
Ingredients
- 1/4 cup Fiber One bran cereal (original)
- 1/3 cup shredded sweetened coconut
- 3 tbsp. panko breadcrumbs
- 1/4 tsp. chili powder
- 1/8 tsp. garlic powder
- 1/8 tsp. black pepper
- Dash salt
- 12 oz. (about 20) raw large shrimp, peeled, deveined, tails removed
- 3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Directions
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Preheat oven to 400 degrees.
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Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.
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Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.
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Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.
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Bake in the oven for 10 – 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy!
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MAKES 4 SERVINGS