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Baked Coconut Shrimp recipe

1 1/2 pounds extra large shrimp, defrosted, shelled
and deveined, rinsed and patted dry
1/3 cup cornstarch
1/2 teaspoon ground red pepper
Dash of salt
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
1/3 cup egg whites
3/4 cup coconut

Heat oven to 425 degrees F. Lightly spray a large baking sheet with butter flavored cooking spray.

In a small bowl combine cornstarch, pepper and salt.

In a small microwave safe dish heat up honey for about 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or flat dish.

Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet and lightly spray with butter cooking spray. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.3% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates

3 servings at 5 WW points each or 2 servings at 7 WW points each