** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 425F Spray large baking sheet with nonstick spray.
2. Sprinkle shrimp evenly with seasoning blend and pepper.
3. Place flour, egg, and coconut in three small separate bowls.
4. Dip shrimp first in egg, the flour, then back in egg, then in coconut.
5. Arrange shrimp on baking sheet. Bake 12-15 minutes or until golden and crisp.
6. Great served along with low-calorie, warmed orange marmalade as a dipping sauce.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Gluten, Garlic, Shrimp, Fructose Malabsorption allergies.
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