Baked Coconut Shrimp

Name: Baked Coconut Shrimp Recipe
Yield: 4
Ingredients: 1 lb. large shrimp; 1/2 cup all-purpose flour; 1/2 t salt; dash Cayenne pepper; 2 T brown sugar; 1 cup shredded coconut; 1 egg; 1 T lime juice; 1 T melted butter; Apricot Sauce; 3/4 cup apricot preserves; 1/4 cup Dijon mustard; 1 T lime juice

(7)

Number of Servings: 4

Ingredients

1 lb. large shrimp1/2 cup all-purpose flour1/2 t saltdash Cayenne pepper2 T brown sugar1 cup shredded coconut1 egg1 T lime juice1 T melted butterApricot Sauce3/4 cup apricot preserves1/4 cup Dijon mustard1 T lime juice

Directions

Preheat the oven to 425 degrees. If your shrimp are frozen, thaw them (also make sure they�re peeled and deveined). Meanwhile, cook the sauce in a small saucepan over low heat until preserves are melted. When done, put in the refrigerator to cool.

Mix the flour, salt, pepper and brown sugar in one shallow bowl. In another, mix the egg and lime juice. Put the coconut on a small plate. Dip the shrimp in the flour mixture, then the egg mixture, and then the coconut. Place the shrimp on a greased cookie sheet. When all the shrimp are battered, pour a bit of melted butter on each. Place in the oven and cook for 7 to 8 minutes, or until the coconut is browned to your liking. Serve with the dipping sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user KATSAMOA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 565.4
Total Fat: 31.6 g
Cholesterol: 279.3 mg
Sodium: 614.9 mg
Total Carbs: 43.3 g
Dietary Fiber: 1.2 g
Protein: 30.3 g

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Member Reviews

REFLEXNRESOLVE
This is a good recipe. I found there was way too much of the flour mixture, and would probably make about half next time. Also -- I substituted egg beaters (needed 3/4 c and 1 1/2 tbsp lime juice). Didn't use butter -- used cooking spray on top and whole wheat flour instead. Good recipe -- thanks! - 8/10/07
MTUSSING
We, too, used sweetened coconut and it was excellent. Also, we changed the sauce to 1-part orange marmelade to 1 1/2-parts grainy brown mustard. - 5/14/07
PEPPER15728
This was good, but I didn't like the sauce at all. Could only taste mustard. A little messy dipping and the coconut didn't remain on too well. I also found there was way to much flour...just enough egg and not enough coconut for all the shrimp. I'll probably make it again, for holiday. - 11/10/07
MINDYH
I made this last week and my boyfriend loved it. Whole Wheat Flour works wonderful. The sauce is fantistic. Using spray does not always brown the coconut. - 11/7/07
CHILOVERINAZ
This was good, I'm not sure if maybe I didn't bake it long enough it wasn't crispy at all. I will try again but next time a might cook at a little higher temp for a little longer - 7/2/07
RONRACN
This was quite tasty and will become a staple of our week. We had to use the sweetened coconut because we couldn't find any other but it was still delicious and filling! - 4/20/07