Recipe for cooking baked coconut shrimp

Low-Fat and Low-Calorie Recipes :: Fish and Seafood

Baked Coconut Shrimp

1 1/2 lb. extra lrg. shrimp, defrosted, shelled
    and deveined, rinsed and patted dry
1/3 C. cornstarch
1/2 tsp. ground red pepper
Dash of salt
1 Tbsp. honey
1 Tbsp. freshly squeezed lime juice
1/3 C. egg whites
3/4 C. coconut

Preheat oven to 425 degrees F. Lightly spray a lrg. baking sheet with butter flavored cooking spray.

In a sm. bowl Mix together cornstarch, pepper and salt.

In a sm. microwave safe dish heat up honey for about 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or flat dish.

Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet and lightly spray with butter cooking spray. Bake 10-15 min. or until shrimp is pink and the coconut is lightly toasted.

Per Servings (excluding unknown items): 230 Cal.; 10g Fat (42.3% cal. from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates

3 servings at 5 WW points each or 2 servings at 7 WW points each