Recipe: Coconut Shrimp Minus the Beer!

Oops! Just noticed the coconut shrimp has beer as an ingredient. Don't think that would work out for preschoolers! Sorry about that.

Here is another recipe. You can still use the sauce mentioned in my first posting.

Healthy Coconut Shrimp

butter-flavored cooking spray
1/3 cup cornstarch
1/2-1 teaspoon ground red pepper
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon lime juice
3 egg whites
1 cup shredded coconut flakes
1 1/2 lbs large raw shrimp, peeled and deveined,rinsed and patted dry

Preheat oven to 425 degrees. Spray a large baking sheet with butter flavored cooking spray.

In a small bowl combine cornstarch, pepper and salt. In a small microwave safe dish heat up honey approximately 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or other relatively flat dish. Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut. Then place on the baking sheet. Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.