Baked Coconut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Apricot Sauce:3/4 cup apricot preserves1 tbsp lime juice1/2 tsp ground mustardShrimp:1/4 cup all-purpose flour2 tbsp packed brown sugar1/4 tsp saltDash of ground cayenne1 large egg1 tablespoon lime juice1 cup shredded coconut1 lb. uncooked peeled deveined small shrimp (~40), thawed and tails peeled2 tbsp butter or margarine, melted
1. In 1-quart saucepan, stir all sauce ingredients until well-mixed. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
2. Heat oven to 425 degrees F. Spray rack in broiler pan with cooking spray.
3. In shallow bowl, stir flour, brown sugar, salt and red pepper until well mixed. In another shallow bowl, beat egg and lime juice with fork. In third shallow bowl, place coconut.
4. Coat each shrimp with flour mixture. Dip each side of shrimp into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
5. Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.
Number of Servings: 40
Recipe submitted by SparkPeople user BETHANDJANE.
2. Heat oven to 425 degrees F. Spray rack in broiler pan with cooking spray.
3. In shallow bowl, stir flour, brown sugar, salt and red pepper until well mixed. In another shallow bowl, beat egg and lime juice with fork. In third shallow bowl, place coconut.
4. Coat each shrimp with flour mixture. Dip each side of shrimp into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
5. Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.
Number of Servings: 40
Recipe submitted by SparkPeople user BETHANDJANE.
Nutritional Info Amount Per Serving
- Calories: 48.6
- Total Fat: 1.8 g
- Cholesterol: 14.4 mg
- Sodium: 14.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
Member Reviews