The Hungry Girl's Sweet Coconut Crunch Shrimp
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
20 shrimp
- Serves:
- 4
ingredients
- 1⁄4 cup Fiber One cereal
- 1⁄3 cup sweetened coconut, shredded
- 3 tablespoons panko breadcrumbs
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon black pepper
- 1 dash salt
- 12 ounces large raw shrimp, peeled, tails removed, deveined (about 20)
- 3 tablespoons fat-free liquid egg product
directions
- Preheat oven to 400 degrees.
- Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.
- Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.
- Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.
- Bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes. Serve and enjoy!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
danica.crystal
Canada
I am a wife, another a friend, a musician, and a self proclaimed chef.?I don't stick to the same "old" recipes (although some are just too good to give up), I love to try new recipes.? My mom is a great cook and her love was passed on to me!