Coconut Shrimp - Weight Watchers

1. 1

   Preheat oven to 450u00b0F. Coat a large baking sheet with cooking spray.

2. 2

   In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

3. 3

   Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

4. 4

   Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

5. 5

   Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

6. 6

   Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

* Per serving · 4 servings · Values may vary.

No additional tips available.