Coconut Shrimp

1. 1

   Preheat oven to 425u00b0. Peel shrimp, leaving tails on; devein shrimp, if desired.

2. 2

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

3. 3

   Whisk egg whites in a bowl just until foamy.

4. 4

   Stir together cornstarch and Caribbean jerk seasoning in a shallow dish.

5. 5

   Stir together coconut, breadcrumbs, and paprika in another shallow dish.

6. 6

   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 with cooking spray; arrange shrimp on wire rack.

7. 7

   Bake at 425u00b0 for 10 to 12 minutes or just until shrimp turn pink, turning after 8 minutes. Serve with Honey-Mustard Sauce.

8. 8

   Try this twist!

9. 9

   Coconut Chicken: Substitute 1 1/2 lb. chicken breast tenders for shrimp. Proceed with recipe as directed, beginning with Step 2 and increasing bake time to 18 to 20 minutes or until chicken is done, turning once after 12 minutes. Sprinkle with salt to taste, if desired.

10. 10

    Note: Nutritional analysis does not include salt to taste.

11. 11

    Calories 448; Fat 11g (sat 6g, mono 9g, poly 1g); Protein 3g; Carb 4g; Fiber 9g; Chol 94mg; Iron 7mg; Sodium 604mg; Calc 65mg.

* Per serving · 4 servings · Values may vary.

No additional tips available.