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Easy and Healthy Coconut Shrimp

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Never go to a grocery store hungry.  Although my favorite Chenango Bridge grocery store had BYGO Coconut Shrimp, I recalled seeing a recipe in Men’s Health that looked pretty easy. I’m glad I did as I have a easy recipe for you to try, full of protein and without the frozen breading that is full of fat. Shopping List: 1 cup panko bread crumbs, 1/2 cup shredded sweetened coconut, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup flour, 2 eggs (beaten), 12 oz large uncooked shrimp (peeled and deveined), Sweet Asian chili sauce for dipping

How to Make It:  Preheat the oven to 450F. Combine the panko, coconut, salt, and pepper on a plate. Place the flour on a separate plate and the egg in a shallow bowl. Working with a few at a time, coat the shrimp with flour, then egg, then finally with the bread crumb mixture, rolling the shrimp around so they are fully covered.

Place the breaded shrimp on a nonstick baking sheet and bake for 10 minutes, until the shrimp are firm and cooked through and the coating is nicely browned and crispy. Serve with chili sauce for dipping.

That’s it!  It’s easy, full of protein and even an easy clean up.  Enjoy!

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