Coconut shrimp *

By á-48739

Servings: 8 • Serving Size: 3 shrimp, 1 tbsp sauce • Old Points: 3 pts • Points+: 4 pts
Calories: 161.6 • Fat: 3.4 g • Protein: 10.2 g • Carb: 22.2 g • Fiber: 1.8 g • Sugar: 15.7 g
Sodium: 164.3 (without salt)

Ingredients

• Ingredients:
• 1 lb (24) large raw shrimp, peeled and deviened (weight after peeled)
• 1/2 cup + 1 tbsp shredded sweetened coconut
• 1/2 cup + 1 tbsp panko crumbs
• 2 tbsp all purpose flour (you will only use 1 tbsp)
• 1 large egg
• pinch salt
• non-stick spray (I used my misto)
• For the Sweet and Spicy Dipping Sauce:
• 1/2 cup apricot preserves (you can use sugar free if you wish)
• 1 tbsp rice wine vinegar
• 3/4 tsp crushed red pepper flakes

Preparation

Step 1

Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

For the sauce, combine all the ingredients and place in a small bowl.