Baked Coconut Shrimp

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 31

Ingredients

Ingredients

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

Directions

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
0%
Cholesterol
30mg
10%
Sodium
60mg
3%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.