BAKED COCONUT SHRIMP
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☆☆☆☆☆ 0 votes0
Comments:
Serves:
40 APPETIZERS
Prep:
30 Min
Cook:
10 Min
Method:
Bake
Ingredients
-
3/4 capricot preserves
-
1 Tbsplime juice
-
1/2 tspground mustard
-
1/4 call-purpose flour
-
2 Tbspbrown sugar, lightly packed
-
1/4 tspsalt
-
·dash ground red pepper(cayenne)
-
1egg
-
1 Tbsplime juice
-
1 cshredded coconut
-
1 lbuncooked deveined peeled small shrimp
-
2 Tbspbutter, melted
How to Make BAKED COCONUT SHRIMP
- 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.
- FOR SHRIMP, HEAT OVEN TO 425 DEGREES F. SPRAY RACK IN BROILER PAN WITH COOKING SPRAY.
- 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.
- 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.
- BAKE 7 TO 8 MINUTES OR UNTIL SHRIMP ARE PINK AND COATING IS BEGINNING TO BROWN. SERVE WITH SAUCE ABOVE.
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
