Shrimp - Sweet Coconut Crunch

By Peggie

Ingredients

• 1/4 c. fiber one original bran cereal
• 1/3 c. shredded sweetened coconut
• 3 tbsp. panko breadcrumbs
• 1/4 tsp. chili powder
• 1/8 tsp. garlic powder
• 1/8 tsp. ground pepper
• dash of salt
• 12 oz (about 20) large shrimp, peeled, tails removed, divined
• 3 tbsp. fat free liquid egg substitute (or one egg white)

Preparation

Step 1

Preheat oven to 400 degrees. Place cereal in sealable bag and remove as much air as possible, seal. Using a meat mallet or skillet, carefully crush cereal. Add the coconut, bread crumbs, chilli powder, garlic powder, pepper and salt in bag. Seal and shake mix. Transfer mix to a large plate.

Coat baking sheet with cooking spray.

Pat shrimp with paper towel to dry.

Combine shrimp with egg substitute in a bowl and toss lightly to coat.

One at a time shake excess egg from shrimp and transfer to coconut crumb mixture, gently pat and flip to coat.

Evenly place coated shrimp on baking sheet.

Bake until outside is crispy and lightly browned, approximately 10-12 minutes.

*serves 4 (2 in my opinion) 164 calories/5g fat