Oven-fried Coconut Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 1 1/3 | c | Bread crumbs, fine or Panko |
| 1/2 | t | Ground cumin |
| 6 | T | Coconut, flaked sweetened |
| 2 | T | Garlic, finely minced |
| Black pepper, freshly ground | ||
| 24 | Shrimp, peeled and deveined |
INSTRUCTIONS
1997 Preheat the oven to 500*F. Lightly spray a baking sheet with olive oil spray. In a small bowl, beat the egg whites lightly with a fork. In a small plastic bag, combine the bread crumbs, cumin, coconut, and garlic and pepper. One at a time, dip each shrimp into the egg whites and then into the plastic bag and shake to coat with bread crumb mixture. Lay the shrimp on the baking sheet and bake for 10 to 12 minutes, until the shrimp are golden and cooked through, turning once with a spatula halfway through cooking. Serve immediately with Orange Sauce. Serving Ideas : Serve with Orange Sauce Recipe by: Julee Rosso - Fresh Start Cookbook Posted to Digest eat-lf.v097.n043 by irene@1starnet.com on Feb 14,
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 52.9mg
Sodium: 286.2mg
Potassium: 127.8mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 2.7g
Protein: 8.1g