BAKED COCONUT SHRIMP
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
- 1THE 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.
- 2FOR SHRIMP, HEAT OVEN TO 425 DEGREES F. SPRAY RACK IN BROILER PAN WITH COOKING SPRAY.
- 3IN 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.
- 4COAT 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.
- 5BAKE 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
