Coconut Shrimp
2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup (I substituted it with Club Soda)
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)
Preheat oven to 450ºF. 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.
Makes 6 Servings
5 Weight Watcher Points/serving
I also made basmati rice and cut up a couple green onions and tossed them in for the last minute of cooking.
1 comment:
ohhhh yummy! Thanks for the great recipe. I love WW. I have done WW after each of the boys to lose weight.
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