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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