This baked coconut shrimp recipe is a yummy appetizer that's great for a last minute meal when you have unexpected guests.You can also have these as a nice dinner, served together with salad and a glass of wine.Enjoy!
Weight Watchers Baked Coconut Shrimp recipeMakes 4 servings
Ingredients:
2 egg whites
1 1/2 cups panko or breadcrumbs
1/2 teaspoon cumin
3/4 cup flaked coconut
1 clove garlic, minced pepper
24 large shrimp, peeled, deveined, butterflied Preparation
1. Preheat oven to 500.
2. Spray a baking sheet with olive oil spray.
3. Beat egg whites in bowl.
4. In a small plasticbag, mix panko, cumin, coconut, garlic, pepper.
5. Dip shrimp in eggwhites, then shake in plastic bag to coat.
6. Lay shrimp on baking sheet, bake about 6 minutes per side until golden brown.
WW POINTS per serving: 6
Nutritional information per serving: 280 calories, 7.4g fat, 2.5g fiber
Weight Watchers Baked Coconut Shrimp recipeMakes 4 servings
Ingredients:
2 egg whites
1 1/2 cups panko or breadcrumbs
1/2 teaspoon cumin
3/4 cup flaked coconut
1 clove garlic, minced pepper
24 large shrimp, peeled, deveined, butterflied Preparation
1. Preheat oven to 500.
2. Spray a baking sheet with olive oil spray.
3. Beat egg whites in bowl.
4. In a small plasticbag, mix panko, cumin, coconut, garlic, pepper.
5. Dip shrimp in eggwhites, then shake in plastic bag to coat.
6. Lay shrimp on baking sheet, bake about 6 minutes per side until golden brown.
WW POINTS per serving: 6
Nutritional information per serving: 280 calories, 7.4g fat, 2.5g fiber
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