Coconut Shrimp

2 tbsp cornstarch
1/2 tsp ground red pepper
1/8 tsp salt
1/2 tbsp honey
1/2 tbsp lemon or lime juice
1 egg white
1/2 cup shredded coconut
1/2 lb large raw shrimp, peeled

Preheat oven to 400. In a bowl combine cornstarch, salt and pepper; set aside. In a small microwaveable dish heat up honey for 30 seconds. Add lime or lemon juice and stir. Gradually whisk in egg white till well mixed. Place coconut on a plate. Dip chicken first in cornstarch, then in egg wash, then roll in coconut. Place on sprayed baking sheet. Bake for 10-15 minutes or until shrimp is cooked and coconut is lightly browned.

1/2=274 calories/8 g. fat/1 g. fiber