1. Preheat oven to 425F. Spray large baking sheet with nonstick spray. 2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet. 3. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce. Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories Source: Weight Watchers Magazine, June 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 107.6mg||33 %|
|Sodium 86.6mg||3 %|
|Potassium 135.7mg||4 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 23.5g|
|Protein 12g||17 %|
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Calories per serving: 183
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