Coconut Shrimp Weight Watchers Recipes

Steps:

• Preheat oven to 450ºF. Coat a large baking sheet with cooking spray. 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. 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). Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes. 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.

Steps:

• Preheat oven to 445 degrees.
• Spray baking sheet with nonstick spray.
• In medium bowl, beat egg white, 1/2 cup flour, beer, baking soda, and salt.
• Place the 1/4 cup of flour in a shallow dish and the shredded coconut on another shallow dish.
• Grab a shrimp by the tail and coat well with the flour.
• Next, dip the shrimp into the egg white mixture and then roll in coconut.
• Press the coconut into the shrimp.
• Repeat with each shrimp.
• Place the shrimp on the baking sheet and bake until the coconut is toasted and the shrimp is done, about 10-12 minutes.
• 5 Points per serving (serves 6).