Baked Coconut Shrimp

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

–

Save & Share

Servings 31

false

( 2 ) Ratings

2 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars 50%

1 Stars

Member Reviews ( 2 )

370e72fd-9a05-4aa9-bcae-c30e9c408fe5

ingredients 12
Prep Time 40 min
Total Time 40 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

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.

Review & Comments

Write a Review

tamarasshop

report Posted Oct. 17, 2012 4:19 PM

did this a bit different...was glad i found an easy recipe to work with i had in the kitchen....we did the flour, brown sugar, salt and cayenne... then we used 2% milk instead of egg (no lime or lemon juice)....then in the coconut....our shrimp was already cooked so i put them a level higher in the oven and did broil for just a few minutes till the coconut turned brown.. very good...didnt take long to make about 20 minutes total

mrswalker88

report Posted Mar. 7, 2011 9:51 PM

This recipe was pretty darn good! I used chili powder because I didn't have any cayenne and I used yellow mustard since I didn't have any ground mustard.