WW Coconut Shrimp
Yields 4 servings
24 medium Shrimp
1/2 ts Garlic and herb seasoning
1/4 ts Black pepper
3/4 c Flour
1 Egg, well beaten
1/4 c Shredded coconut
1. Preheat oven to
425F. Spray large baking sheet with nonstick spray.
2. Sprinkle shrimp
evenly with seasoning blend and pepper. Place flour, egg, and coconut in three
small separate bowls. Dip shrimp first in egg, the flour, then
back in egg, then in coconut. Arrange shrimp on baking sheet.
3. Bake 12-15 minutes
or until golden and crisp.
Great served along with low-calorie, warmed orange marmalade
as a dipping sauce.
Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories. Source: Weight Watchers Magazine, June 1993