LoFat Coconut Shrimp

Oven ‘Fried’!

Serves: 4

1 1/2 pound large [21-30 count] raw shrimp

2 egg whites

1/4 cup cornstarch

1 tablespoon Old Bay seasoning

1 cup sweetened flaked coconut

1 cup Japanese breadcrumbs [panko]

1 teaspoon paprika

Vegetable cooking spray

Preheat oven to 425° F.

Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

Whisk egg whites in a bowl until foamy.

Mix together cornstarch and seasoning in a small plastic bag.

Stir together coconut, bread crumbs, and paprika in shallow dish.

Coat shrimp, 1 at a time, with cornstarch mixture in bag; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp with cooking spray; arrange shrimp on wire rack.

Bake for 10 - 12 minutes or just until shrimp turn pink, turning after 8 minutes so both sides get crisp.

Calories 446

Fat 10

Protein 40.5

Carbohydrates 47.9

Fiber 1.9

Cholesterol 259

Sodium 774

Calcium 137

Honey-Mustard Sauce

1/2 cup plain nonfat yogurt

1/4 cup coarse-grained mustard

1/4 cup honey

2 tablespoons horseradish

Mix all ingredients together. Serve immediately or cover and chill for up to 3 days.