This low-fat version of a traditionally fried, tropical dish is easy to prepare and goes well with a fresh salad or pasta dish.
Per Serving | Calories: 218.14 | Fat: 3.01 g | Protein: 36.025 g | Sodium: 276 mg | Fiber: 0.287 g | Carbohydrates: 9.27 g | Sugar: 0.177 g
INGREDIENTS | SERVES 4
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
2 large egg whites
1 cup sweetened flaked coconut
1 cup panko bread crumbs
1 teaspoon paprika
1 1/2 pounds large shrimp, peeled and deveined
1. Preheat oven to 425°F.
2. Set up 3 shallow bowls. Place cornstarch and jerk seasoning in the first; egg whites in the second; and coconut, panko, and paprika in the third.
3. Dredge shrimp in the cornstarch mix, then egg whites, then panko mixture, coating shrimp on all sides.
4. Place shrimp on a wire baking rack on a baking sheet to catch any drippings.
5. Bake 10–12 minutes, turning halfway through. Remove and serve warm.