Hungry Girl
Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, 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.
Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry.
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.
Bake in the oven for 10 - 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy!
Serving Size: 1/4th of recipe, about 5 shrimp
Calories: 164
Fat: 4.5g
Sodium: 266mg
Carbs: 12g
Fiber: 2g
Sugars: 3.5g
Protein: 19.5g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 21 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 164.6mg | 6 % | |
Potassium 39.2mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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