Ingredients
-
1/4
-
1/3
-
3
-
1/4
-
1/8
-
1/8
-
1
-
12
-
3
-
-
-
-
-
-
Directions
The Hungry Girl’s Sweet Coconut Crunch Shrimp, I saw this recipe on TV and thought i’d post it on here for safe keeping , This was so delicious I ended up having to fry them, though, because my oven decided to die on me when I put them in (and, now that’s a chore on the Honey-Do list), so used Pam in a skillet, and this recipe, combined with some crab cakes was a fantastic meal , I saw this recipe on TV and thought i’d post it on here for safe keeping
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Place Cereal in a Sealable Plastic Bag and, Removing as Much Air as Possible, Seal. Using a Meat Mallet, 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. |
|
3
Done
|
Spray a Large Baking Sheet With Nonstick Spray and Set Aside. Pat Shrimp With Paper Towels to Ensure They Are Completely Dry. |
|
4
Done
|
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. |
|
5
Done
|
Bake in the Oven Until Outsides Are Crispy and Lightly Browned and Insides Are Cooked Through, 10 to 12 Minutes. Serve and Enjoy! |
