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Baked Coconut Shrimp

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

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( 11 Ratings)

11 Ratings

5 Stars 18%

4 Stars

3 Stars 45%

2 Stars 27%

1 Stars

Member Reviews ( 1 )

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Prep Time 40 min
Total Time 40 min
Servings 31

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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Posted 8/22/2012 5:22:56 PM REPORT ABUSE jdbaker said:

Rating:

Shrimp were not as tender as I would have liked. Baked for 7 min. only. Also thought the coating/coconut could have tasted sweeter (though that may be due to the fact that I ran out of brown sugar and had to use lemon instead of lime juice). The egg mixture did not want to stay on flour coating (rolled right off), which made it difficult for coconut to stick. Apricot sauce too thick. Ended up mixing some of the apricot sauce with some bottled spicy cocktail sauce for spice and to make it more easily dippable. Will have to try this one again with some tweaks (the right ingredients and maybe less heat or time).

This reply was: Helpful Inspiring