Coconut Shrimp - 5 pts
Source of Recipe
Was POINTS« Value: 16
Now POINTS« Value: 5
Preparation Time: 15 min
Cooking Time: 12 min
Level of Difficulty: Moderate
No need to deprive yourself of this crunchy, coconut dish any more. We lightened it up for your eating enjoyment.
Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=93701
List of Ingredients
2 sprays cooking spray
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
2 cup sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)
Preheat oven to 450║F. Coat a large baking sheet with cooking spray.
In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
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 and turn to coat both sides (press coconut onto shrimp to make it stick).
Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.
We renovated Coconut Shrimp by:
Using egg whites instead of one whole egg.
Baking the shrimp instead of deep-frying them in oil.