OLIVIA'S CRISPY COCONUT SHRIMP
Yield: 4 Servings
24 med Shrimp
1/2 tsp Garlic and herb seasoning
1/4 tsp Black pepper
3/4 c Flour
1 Egg, well beaten
1/4 c Shredded coconut
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.
Arrange 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.