Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.
Prepare the shrimp up to 2 hours ahead of time. Refrigerate covered, and bake just before serving.
Serve these terrific low-fat appetizers with purchased cocktail sauce.
Baked Onion Blossom with Dill Sauce
Macaroon-Cinnamon Roll Braid
Shrimp and Pancetta Pizza
Monkey Cereal Bars