Skinny Coconut Shrimp

This recipe is so simple and so easy to keep light. Who needs to fry these babies up? You can get just as great of a crunch by baking them!

 

Recipe Adapted from Skinny Taste

Peel your shrimp and de-vien them, leaving the tails on. Take out 3 plates. Spoon out 1/8 cup of flour on one, 1/2 cup of coconut on another, and a beaten egg on the remaining one for about a dozen shrimp. Dip the shrimp, one at a time, first into the flour. Coat evenly and shake off excess. Then into the egg mixture. Then into the coconut and gently press to coat well. For an added crunch, you can add some more flour after. Then place them in a baking dish sprayed with nonstick cooking spray and bake in a 425 degree oven for 10 minutes on one side. Flip them and cook an additional 5 minutes on the other. They are great hot out of the oven or even cold.

Serve these by themselves, with ketchup, or even a pineapple or mango chutney. They are wonderfully tropical...and don't forget...baked!