Baked Coconut Shrimp
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
shrimp -- peeled and deveined |
|
1/2 |
cup |
panko |
|
1/2 |
cup |
coconut shreds |
|
2 |
tablespoons |
all-purpose flour |
|
1 |
teaspoon |
baking soda |
|
1/2 |
teaspoon |
onion powder |
|
1/2 |
teaspoon |
garlic salt |
|
1 |
whole |
egg |
|
1 |
tablespoon |
water |
|
1/2 |
tablespoon |
dijon mustard |
|
vegetable cooking spray |
| Heat oven to 425°F. Spray a rack over a baking sheet with cooking spray. In a shallow plate mix coconut, flour, baking soda onion powder, and garlic salt. In second plate mix egg, water, and dijon. Dip shrimp in egg mixture letting excess drip off. Dredge shrimp in coconut mixture. Place shrimp on rack. Let sit in the refrigerator for 15 minutes. Bake shrimp for around 15 minutes turning once until golden. Serving Ideas: Great with Orange Marmalade Dipping Sauce -- See Recipe Notes: You can deep fry in oil at 350°F turning every 2 to 3 minutes or until browned. Makes 6 servings. |
| Per Serving: 161 Calories; 5g Fat (29.2% calories from fat); 18g Protein; 10g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 555mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. |