Baked Coconut Shrimp
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baked Coconut Shrimp calories by ingredient
Introduction
This is a lower fat version of Coconut Shrimp This is a lower fat version of Coconut ShrimpNumber of Servings: 4
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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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
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MTUSSING
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PEPPER15728
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MINDYH
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CHILOVERINAZ