Healthified Baked Coconut Shrimp
Healthified Baked Coconut Shrimp
Provided by: live better america
total
prep
This healthifed, yet tasty version of the popular appetizer shows that you can have coconut shrimp-everything in moderation.
Ingredients
- 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
Directions
- 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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