The Hungry Girl's Sweet Coconut Crunch Shrimp

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1/4 cup fiber one cereal
• 1/3 cup sweetened coconut, shredded
• 3 tablespoons panko breadcrumbs
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1 dash salt
• 12 ounces large raw shrimp, peeled, tails removed, deveined (about 20)
• 3 tablespoons fat-free liquid egg product

Recipe

• 1 preheat oven to 400 degrees.
• 2 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 spray a large baking sheet with nonstick spray and set aside. pat shrimp with paper towels to ensure they are completely dry.
• 4 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 bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes. serve and enjoy!