Popcorn Shrimp
Delicious shrimp you can't stop eating!
Servings: 4 servings
Calories: 263kcal
Equipment
- Cookie Sheet (baking pan)
Ingredients
- 1 lb. peeled, deveined, tail-off large shrimp (frozen is fine if you thaw)
- ½ cup shredded coconut (no sugar added)
- ½ cup whole wheat Panko bread crumbs (No sugar added, or make your own - link above)
- 1 ½ tsp. garlic powder
- 1 ½ tsp. onion powder
- 2 large egg whites
- 2 tsp. coconut oil
Instructions
- Preheat oven to 350 F.
- Pat the shrimp dry with a paper towel if they are damp or wet.In a medium mixing bowl, whisk together the egg whites and the coconut oil.
- In a separate medium sized mixing bowl, whisk together the coconut flakes, bread crumbs, garlic and onion powder.
- Drop the shrimp in the egg whites and give them a good stir.
- Pick them out (I used my hands), allowing them to drip off a bit of the excess and drop them in the dry coconut mixture.
- Shake them around until they are coated and then place them individually on a parchment lined cookie sheet.
- Bake for 20 minutes (no more!). They should be lightly golden brown.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 263kcal | Carbohydrates: 15g | Protein: 27g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 286mg | Sodium: 986mg | Potassium: 194mg | Fiber: 3g | Sugar: 2g | Vitamin C: 7mg | Calcium: 170mg | Iron: 4mg