HG’s Sweet Coconut Crunch Shrimp

Thumb_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 people

Categories: 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

  1. Preheat oven to 400 degrees.

  2. 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.

  3. Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.

  4. 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.

  5. Bake in the oven for 10 – 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy!

  6. MAKES 4 SERVINGS

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