Shrimp: Coconut Shrimp by Mai

posted by Mai 07-28-103 12:33 PM

Coconut Shrimp
5 WW Points

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
2 cup sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Preheat oven to 450F. 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.

Chef Tips
We renovated Coconut Shrimp by: Using egg whites instead of one whole egg. Baking the shrimp instead of seep-frying them in oil

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