Coconut-Pecan Shrimp

This can also be made with chicken.

Ingredients for coconut shrimp Coconut shrimp
Above: The ingredients and the finished product

1-1/2 C plain fat-free yogurt
1 C sweetened coconut flakes
1 C panko (Japanese bread crumbs)
3/4 C finely-chopped pecans
1-1/2 lbs large shrimp, peeled

Preheat oven to 450 F. Place yogurt in a small bowl. Combine coconut, breading, and pecans in a pie plate.

Dip each shrimp into yogurt to cover, then roll in panko mixture. Place on an oil-sprayed baking sheet and spray top with Pam spray. Bake for 15 minutes. Reduce heat to 350 and bake for 15 minutes longer. Check that coating browns but does not burn. If the top is not crunchy enough, you can broil them for a couple of minutes.

These would be especially good served with Tamarind Sauce.