Baked Coconut Shrimp Recipe

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BAKED COCONUT SHRIMP

Wallace Hale

By
@katcat

THIS I WANT TO SHARE FROM A COOK BOOK OF MINE ENJOY


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Serves:

40 APPETIZERS

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

3/4 c
apricot preserves
1 Tbsp
lime juice
1/2 tsp
ground mustard
1/4 c
all-purpose flour
2 Tbsp
brown sugar, lightly packed
1/4 tsp
salt
dash ground red pepper(cayenne)
1
egg
1 Tbsp
lime juice
1 c
shredded coconut
1 lb
uncooked deveined peeled small shrimp
2 Tbsp
butter, melted

Directions Step-By-Step

1
THE FIRST THREE INGREDIENTS IS FOR SAUCE. IN A 1-QUART SAUCEPAN, STIR THE FIRST THREE INGREDIANTS UNTIL WELL MIXED. COOK OVER LOW HEAT, STIRRING OCCASIONALLY, JUST UNTIL PRESERVES ARE MELTED. REFRIDGERATE WHILE MAKING SHRIMP.
2
FOR SHRIMP, HEAT OVEN TO 425 DEGREES F. SPRAY RACK IN BROILER PAN WITH COOKING SPRAY.
3
IN SHALLOW BOWL, STIR FLOUR, BROWN SUGAR, SALT, AND PEPPER UNTIL WELL MIXED. IN ANOTHER SHALLOW BOWL, BEAT EGG AND LIME JUICE WITH FORK. IN THIRD BOWL PLACE COCONUT.
4
COAT EACH SHRIMP WITH FLOUR MIXTURE. DIP EACH SIDE OF SHRIMP INTO EGG MIXTURE. COAT WELL WITH COCONUT. PLACE ON A RACK IN BROILER PAN. DRIZZLE WITH BUTTER.
5
BAKE 7 TO 8 MINUTES OR UNTIL SHRIMP ARE PINK AND COATING IS BEGINNING TO BROWN. SERVE WITH SAUCE ABOVE.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids
Hashtag: #Seafood