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Baked Coconut Shrimp

Name: Baked Coconut Shrimp
Prep time: 30 min
Total time: 40 min
Yield: 40
Ingredients: 3/4 cup apricot preserves; 1 tablespoon lime juice; 1/2 teaspoon ground mustard; 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

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

Directions

1

Make Apricot Sauce; set aside. Move oven rack to lowest position. Heat oven to 425°. 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.

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.