Baked Coconut Shrimp

Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.

(2)
2 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 40 min
  • total time 40 min
  • ingredients 12
  • servings 31
 

Ingredients

3/4
cup apricot preserves
1
tablespoon lime juice
1/2
teaspoon ground mustard
1/4
cup all-purpose flour
2
tablespoons packed brown sugar
1/4
teaspoon salt
Dash of ground red pepper (cayenne)
1
egg
1
tablespoon lime juice
1
cup shredded coconut
1
lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen
2
tablespoons butter or margarine, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
  • 2 Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
  • 3 In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
  • 4 Coat each shrimp with flour mixture, then dip each side into egg mixture and 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 preserves mixture.
  • 1 In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
  • 2 Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
  • 3 In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
  • 4 Coat each shrimp with flour mixture, then dip each side into egg mixture and 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 preserves mixture.

EXPERT TIPS

toggle

Expert Tips

Prepare the shrimp up to 2 hours ahead of time. Refrigerate covered, and bake just before serving.

Serve these terrific low-fat appetizers with purchased cocktail sauce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
60mg
60%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet