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Crispy Coconut Shrimp
(4 servings)
24 md 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
Preheat oven to 425F. Spray large baking sheet with nonstick spray. 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. Arrang shrimp on baking sheet. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce.
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