Coconut Shrimp

Prep: 20 min., Bake: 12 min.

Yield: Makes 4 servings

Ingredients

• 1 1/2  pounds  unpeeled, large raw shrimp
• Vegetable cooking spray
• 2  egg whites
• 1/4  cup  cornstarch
• 1  tablespoon  Caribbean jerk seasoning
• 1  cup  sweetened flaked coconut
• 1  cup  Japanese breadcrumbs (panko)
• 1  teaspoon  paprika

Preparation

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites just until foamy.

4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.

5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.

6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

Nutritional Information

Calories:

363 (0.0% from fat)

Fat:

8.9g (sat 5.4g,mono 0.7g,poly 1.2g)

Protein:

39g

Carbohydrate:

28.8g

Fiber:

2.6g

Cholesterol:

259mg

Iron:

4.5mg

Sodium:

601mg

Calcium:

93mg