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Baked Coconut Shrimp

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Baked Coconut Shrimp
  • Prep 30 min
  • Total 40 min
  • Ingredients 12
  • Servings 40
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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.

Expert Tips

  • tip 1
    Prepare the shrimp up to 2 hours ahead of time. Refrigerate covered, and bake just before serving.
  • tip 2
    Serve these terrific low-fat appetizers with purchased cocktail sauce.

Nutrition Information

40 Calories, 1g Total Fat, 2g Protein, 6g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
10
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.
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