We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    20
  • Pinterest
    12
  • Save
    6
  • WhatsApp
  • Print
    9

Baked Coconut Shrimp

  • Prep 30 min
  • Total 40 min
  • Ingredients 12
  • Servings 40

Ingredients

Apricot Sauce

3/4
cup apricot preserves
1
tablespoon lime juice
1/2
teaspoon ground mustard

Shrimp

1/4
cup Gold Medal™ all-purpose flour
2
tablespoons packed brown sugar
1/4
teaspoon salt
Dash of ground red pepper (cayenne)
1
egg
1
tablespoon lime juice
1
cup shredded coconut
1
pound uncooked peeled deveined medium shrimp, thawed if frozen (about 40)
2
tablespoons butter or margarine, melted
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
10
% Daily Value
Total Fat
1g
Saturated Fat
1g
Cholesterol
15mg
Sodium
35mg
Total Carbohydrate
6g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Prepare the shrimp up to 2 hours ahead of time. Refrigerate covered, and bake just before serving.

Serve these terrific low-fat appetizers with purchased cocktail sauce.

Directions

  • 1 Make Apricot Sauce; set aside. Move oven rack to lowest position. Heat oven to 425º. Spray rack in broiler pan with cooking spray.
  • 2 Mix flour, brown sugar, salt and red pepper in shallow bowl. Beat egg and lime juice in another shallow bowl. Place coconut in third shallow bowl.
  • 3 Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
  • 4 Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.

Rate and Comment