Ready in 30 minutes, these coconut shrimp appetizers will be a hit at your next party. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

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  • Preheat oven to 450 degrees F. Line a baking sheet with foil; coat foil with cooking spray. In a shallow dish, stir together flour and salt. Place egg whites In a second shallow dish. In a third shallow dish combine coconut and bread crumbs.

  • Dip shrimp in flour mixture, then in egg whites to coat. Dip in coconut mixture, turning and pressing to coat. Place on prepared baking sheet. Coat shrimp with cooking spray.

  • Bake 7 to 10 minutes or until shrimp are opaque and coating is golden. Thread the shrimp onto each of twelve small wooden skewers. Serve each shrimp skewer with 1 teaspoon of the sauce.

Nutrition Facts

53 calories; 1.8 g total fat; 17 mg cholesterol; 122 mg sodium. 5 g carbohydrates; 3.2 g protein; Full Nutrition