Coconut Shrimp - by WW, this is serving for 6. Most people would say serving for four.
1 1/2 tsp baking powder.10
1/4 tsp salt .02
2 cups coconut flakes
24 large shrimp, peeled and deveined (leave tails on)
preheat oven to 450. Prepare large dark baking sheet with cooking spray
Place remaining flour in a shallow bowl
place coconut in another shallow bowl.
Holding shrimp by it's tail, dedge each shrimp in flour, egg/beer batter, and then roll in coconut coating both sides.
To make this crunchier, substitute one cup of coconut for one cup of Panco, which are light, Japanese breadcrumbs.