*** Coconut Shrimp

• 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 shrimp, peeled and deveined
• Sweet Asian chili sauce for dipping
• 1/2 cup uncooked white rice
• 1 cup frozen edamame

Start the rice in a rice cooker with recommended amount of water.

Preheat oven to 450. Combine panko, coconut, salt, and pepper on a plate. Place the flour on 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.

Meanwhile, microwave the edamame as directed on the package.

Serve with chili sauce for dipping.

Makes 2 servings, 17 WW PointsPlus per serving.