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Sunday, February 20, 2011

YUMMY! Coconut Shrimp

Coconut Shrimp
WW PointsPlus per serving:  5
Makes 4 servings

1/4 c. skim milk
3 T. all purpose flour
1/2 c. cornflakes, crushed
1 c. sweetened coconut flakes
24 medium shrimp, peeled and deveined

Preheat the oven to 450°F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.

Whisk together the milk and flour in a large bowl. Add the shrimp; toss to coat.

Place the coconut and cornflake crumbs in a large bowl.  Add the shrimp, a few pieces at a time, toss to coat. Place the shrimp in the jelly-roll pan in one layer.  Bake until the shrimp are golden on the outside and opaque in the center, about 5 minutes on each side. Yields 6 shrimps per serving.

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