Baked Coconut Shrimp

(2)
  2 reviews
  • 40 min prep time
  • 40 min total time
  • 12 ingredients
  • 31 servings

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

Directions

  1. 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. 2 Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
  3. 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. 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. 5 Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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