November 6, 2012 9:54AM
Updated: December 8, 2012 6:02AM
MAKES 4 SERVINGS
1/4 pounds raw extra-large shrimp, peeled and deveined (leave the tails on)
1/2 cup low-fat buttermilk
1/2 cup shredded sweetened coconut
1/3 cup crushed whole-wheat saltine crackers (7 crackers)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees.
Coat a large baking sheet with cooking spray.
Place shrimp in a large bowl, add buttermilk and turn to coat.
In a shallow dish, combine coconut, crushed crackers, salt and pepper. Mix to combine.
Remove shrimp from buttermilk and shake off excess buttermilk.
Transfer shrimp to coconut mixture and turn to coat both sides, pressing coconut mixture into shrimp if necessary to create a nice crust.
Put shrimp on prepared pan and bake 10-12 minutes, until shrimp are opaque and cooked through and coconut coating is golden brown and crispy.