Baked Coconut Shrimp

 

3/4

cup apricot preserves

1

tablespoon lime juice

1/2

teaspoon ground mustard

1/4

cup Gold Medal® 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

• 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.