24 Shrimp – Extra large, defrosted, shelled and deveined, rinsed and patted dry
\n1\/3 C. cornstarch
\n1\/2 tsp. ground red pepper
\nsalt – dash
\n1 T. honey
\n1 T. lime juice – fresh squeezed
\n1\/3 C. egg whites
\n3\/4 C. coconut<\/p>\n
Preheat oven to 425\u00ef\u00bf\u00bd F. Lightly spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut. Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.<\/p>\n
Yield: 4 servings
\nCalories: 171
\nFat: 5.3g
\nFiber: .75g<\/p>\n","protected":false},"excerpt":{"rendered":"
24 Shrimp – Extra large, defrosted, shelled and deveined, rinsed and patted dry 1\/3 C. cornstarch 1\/2 tsp. ground red pepper salt – dash 1 T. honey 1 T. lime juice – fresh squeezed 1\/3 C. egg whites 3\/4 C. coconut Preheat oven to 425\u00ef\u00bf\u00bd F. Lightly spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds. Add lime…<\/p>\n