Healthified Baked Coconut Shrimp

Healthified Baked Coconut Shrimp

Healthified Baked Coconut Shrimp
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total prep
This healthifed, yet tasty version of the popular appetizer shows that you can have coconut shrimp-everything in moderation.


  • 3/4 cup apricot preserves
  • 1 cup shredded coconut
  • 1 lb uncooked deveined peeled medium shrimp (31 to 35), thawed if frozen
  • 1 tablespoon butter or margarine, melted
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground mustard
  • 1/4 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • Dash ground red pepper (cayenne)
  • 1 egg or 2 egg whites


  • In 1-quart saucepan, mix apricot preserves, 1 tablespoon of the lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
  • Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
  • In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and remaining 1 tablespoon lime juice. In third shallow bowl, place coconut.
  • Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on 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 preserves mixture.

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