BAKED COCONUT SHRIMP
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Ingredients
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3/4 capricot preserves
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1 Tbsplime juice
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1/2 tspground mustard
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1/4 call-purpose flour
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2 Tbspbrown sugar, lightly packed
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1/4 tspsalt
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·dash ground red pepper(cayenne)
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1egg
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1 Tbsplime juice
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1 cshredded coconut
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1 lbuncooked deveined peeled small shrimp
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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.