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baked coconut shrimp

43 Pinches
katcat avatar
sikeston, MO
Updated on Jan 31, 2014

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

prep time 30 Min
cook time 10 Min
method Bake
yield 40 APPETIZERS

Ingredients

  • 3/4 cup apricot preserves
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground mustard
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar, lightly packed
  • 1/4 teaspoon salt
  • - dash ground red pepper(cayenne)
  • 1 - egg
  • 1 tablespoon lime juice
  • 1 cup shredded coconut
  • 1 pound uncooked deveined peeled small shrimp
  • 2 tablespoons butter, melted

How To Make baked coconut shrimp

  • 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.
  • Step 2
    FOR SHRIMP, HEAT OVEN TO 425 DEGREES F. SPRAY RACK IN BROILER PAN WITH COOKING SPRAY.
  • Step 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.
  • Step 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.
  • Step 5
    BAKE 7 TO 8 MINUTES OR UNTIL SHRIMP ARE PINK AND COATING IS BEGINNING TO BROWN. SERVE WITH SAUCE ABOVE.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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