Friday, October 24, 2008

Baked Coconut Shrimp

Digging into my favorite recipe archives, I came across this one. Loved this. The portions are huge!


3 servings/5 Pts ea. or 2 servings/7 Pts ea.

1 1/2 pounds Shrimp (Extra large, defrosted, shelled & deveined, rinsed & patted dry. Costco Shrimp was used to calculate values)
1/3 cup cornstarch
1/2 teaspoon ground red pepper
dash of salt
1 T honey
1 T lime juice (fresh squeezed)
1/3 cup egg whites
3/4 cup Coconut (Bakers brand is what I used to calculate values)

Preheat oven to 425. Lightly spray a large baking sheet with butter
flavored cooking spray. In a small bowl combine cornstarch, pepper & salt.
In a small microwave safe dish heat up honey approx. 30-45 secs. Add lime
juice to honey & stir.
Slowly add in egg whites & continue to stir.

Place a little coconut in a thin layer on a pie plate or flat dish. (If
you only put the coconut in the dish a little at a time, you will get a
better coating & have plenty of coconut).

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

Place on the baking sheet & lightly spray with butter non-stick cooking spray. Bake 10-15
mins. or until shrimp is pink & the coconut is lightly toasted.

For dipping, you can buy a jarred plum or other type of dipping sauce. Or what I did, was make more of the honey lime mixture and drizzled it on top. You would need to count additional points for the honey.

1 comment:

Roni said...

YUM! I tend to overlook coconut.What a great idea.