1 lb. jumbo shrimp
1 c. unsweetened, finely shredded coconut
3 Tbsp. lowfat coconut milk
- Beat eggs and coconut milk; set aside.
- In a bag, mix finely shredded coconut with a little salt and pepper.
- One by one, dredge shrimp in coconut milk/egg mixture, and drop into bag of coconut to coat.
- Put shrimp on cookie sheet. Sprinkle with paprika and bake for 20 minutes at 350 until browned.
- Sauté broccoli slaw with spices and enjoy!