skinny coconut shrimp


  • 1/4 cup Fiber One bran cereal
  • 1/3 cup shredded sweetened coconut
  • 3 tsp/ panko breakcrumbs
  • 1/4 tsp. chili powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. black pepper
  • Dash salt
  • 12 oz. (about 20) raw large shrimp, peeled, tails removed
  • 3 tbsp. Egg Beaters


Preheat oven to 400 degrees.

Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside.

Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely 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 the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet.

Bake in the oven for 10 – 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Makes 4 servings.

Nutrition: Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164, Fat: 4.5g, Sodium: 266mg, Carbs: 12g, Fiber: 2g, Protein: 19.5g

Source: Hungry Girl


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