Friday, May 28, 2010

Coconut Shrimp

I present this recipe direct from Weight Watchers - WW has worked for so many people, myself included, albeit in the past. The concepts are simple, they work, and while they are frequently "tweaked", they remain constant fundamentally. Track everything that passes your lips - and stay within your intended range. WOW... really, this is not different than any other program - it's just that they make it simple, and it works.

This is a recipe from the Weight Watchers site that I wrote down a long time ago - probably around 2005 or so - when I was an on-line member. I'm a lifetime member as I lost about 15 pounds before I ever had kids and have applied the concept on my own various times throughout my adult life. This recipe is going to give you 5 points, while a non-baked version would give you 16.

Coconut Shrimp - by WW, this is serving for 6. Most people would say serving for four.

2 sprays of Cooking Spray .10
2 large egg whites .16
3/4 cup flour.15
6 oz. beer .40
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

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt.
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.

Once the tray is full, spray the shrimp with cooking spray. Bake until coconut is golden brown and shrimp are bright pink and cooked through - about 12 minutes.

To make this crunchier, substitute one cup of coconut for one cup of Panco, which are light, Japanese breadcrumbs.

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