BAKED COCONUT SHRIMP

Baked Coconut Shrimp

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Wallace Hale

By
@katcat

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make BAKED COCONUT SHRIMP

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.

Printable Recipe Card

About BAKED COCONUT SHRIMP

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



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