The Hungry Girl's Sweet Coconut Crunch Shrimp

• 14 cup Fiber One cereal
• 13 cup sweetened coconut, shredded
• 3 tablespoons panko breadcrumbs
• 14 teaspoon chili powder
• 18 teaspoon garlic powder
• 18 teaspoon black pepper
• 1 dash salt
• 12 ounces large raw shrimp, peeled, tails removed, deveined (about 20)
• 3 tablespoons fat-free liquid egg product

1. Preheat oven to 400 degrees.
2. Place cereal in a sealable plastic bag and, removing as much air as possible, seal.
3. Using a meat mallet, carefully crush cereal through the bag.
4. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix.
5. Transfer mixture to a large plate and set aside.
6. Spray a large baking sheet with nonstick spray and set aside.
7. Pat shrimp with paper towels to ensure they are completely dry.
8. Combine shrimp with egg substitute in a bowl and toss lightly to coat.
9. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat.
10. Evenly place coated shrimp on the baking sheet.
11. Bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes.
12. Serve and enjoy!

fiber, coconut, breadcrumbs, chili powder, garlic, black pepper, salt, shrimp, liquid egg

Taken from www.food.com/recipe/the-hungry-girls-sweet-coconut-crunch-shrimp-457411 (may not work)