Baked Coconut Shrimp

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Nutritional Info
  • Servings Per Recipe: 40
  • 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

View full nutritional breakdown of Baked Coconut Shrimp calories by ingredient


Introduction

Great as an appetizer or entree. Great as an appetizer or entree.
Number of Servings: 40

Ingredients

    Apricot Sauce:
    3/4 cup apricot preserves
    1 tbsp lime juice
    1/2 tsp ground mustard

    Shrimp:
    1/4 cup all-purpose flour
    2 tbsp packed brown sugar
    1/4 tsp salt
    Dash of ground cayenne
    1 large egg
    1 tablespoon lime juice
    1 cup shredded coconut
    1 lb. uncooked peeled deveined small shrimp (~40), thawed and tails peeled
    2 tbsp butter or margarine, melted

Directions

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.