Yields: 5 servings | 5 points per serving


My rating:

These are superb and very easy to make. Serve with your favorite dipping sauce and a veggie side. Bon appetite!

Ingredients:

• 2/3 cup coconut, toasted
• 1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
• 1 tsp. curry powder
• 1/4 tsp. ground red pepper
• 1/4 cup Eggbeaters
• 1 lb. cleaned shrimp (My 1 lb. bag yielded 30 shrimp)
  

Directions:

• Preheat oven to 350°F. Spread coconut in shallow baking pan. Toast coconut for 5 minutes, stirring occassionally, til browned. Keep an eye on it so it doesn't burn.
  
  
• Increase oven temperature to 400°F. Toss coconut with Shake 'N Bake, curry powder and ground red pepper in pie plate. Beat egg in separate pie plate.
  
  
• Dip shrimp into egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides. Place on lightly greased baking sheet. If there is any extra batter that did not stick to the shrimp, just spoon it over the top of the shrimp and it will probably stick as it bakes.
  
  
• Bake 10 to 12 minutes or until shrimp are cooked through. Serve with dips as desired.
  

Yields: 5 servings

Tip from Kraftfoods.com: Serve with orange curry dip or mango ginger dip. (Adds extra points)

Nutritional Info: (per serving): 255 calories, 9 g. fat, 1 g. fiber (5 points)

Source: kraftfoods.com
Photo Credit: Jaime Jeroszko (me!)

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