Baked Coconut Shrimp
Servings and Ingredients
|½ lbs.||medium-sized raw shrimp, peeled and deveined|
|¾ c.||Hy-Vee complete pancake mix|
|2 c.||Hy-Vee flaked coconut|
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray; set aside.
- Mix pancake mix and water together until smooth. If batter is too thick, add 1 tablespoon water until desired consistency. Place flour and coconut each in separate bowls.
- Dip each shrimp in flour, tapping off excess, then into batter and finally roll into the coconut. Place each on baking sheet.
- Bake for 10 to 15 minutes or until shrimp is pink, coconut golden and batter is cooked.
120 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 30mg
- Sodium: 120mg
- Total Carbohydrates: 15g
- Protein: 5g
Vitamin A 0%
Vitamin C 0%