HG COCONUT CRUNCH SHRIMP

HG COCONUT CRUNCH SHRIMP image

Yield 4 servings

Number Of Ingredients 10

1/4 cup Fiber One bran cereal (original)
1/3 cup shredded sweetened coconut
3 tbsp. panko breadcrumbs
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, deveined, tails removed
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
HG Tip! If your coconut shreds are somewhat long, give 'em a rough chop!

Steps:

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. Serve and enjoy!