Coconut Shrimp

This low-fat version of a traditionally fried, tropical dish is easy to prepare and goes well with a fresh salad or pasta dish.

Serves 4

• ¼ cup cornstarch
• 1 tablespoon Caribbean jerk seasoning
• 2 large egg whites
• 1 cup sweetened flaked coconut
• 1 cup panko bread crumbs
• 1 teaspoon paprika
• 1½ pounds large shrimp, peeled and deveined

1. Preheat oven to 425°F.
2. Set up three 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.

PER SERVING

Calories: 218.14 | Fat: 3.01g | Protein: 36.025g | Sodium: 276mg | Fiber: 0.287g | Carbohydrates: 9.27g | Sugar: 0.177g