Baked Coconut Shrimp

Baked Coconut Shrimp

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

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

About 31 servings (1 shrimp and 1 teaspoon sauce each)

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.
Makes About 31 servings (1 shrimp and 1 teaspoon sauce each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 60mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 3g;
Percent Daily Value*:
    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.