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Baked Coconut Shrimp

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By Betty Crocker Kitchens
Updated Sep 13, 2015
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Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.

Baked Coconut Shrimp

  • Prep Time 40 min
  • Total 40 min
  • Servings 31
  • Ingredients 12
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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 lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen
  • 2 tablespoons butter or margarine, melted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
  • Step 
    2
    Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
  • Step 
    3
    In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
  • Step 
    4
    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.
  • Step 
    5
    Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.

Nutrition

60 Calories
2g Total Fat
3g Protein
8g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
60mg
3%
Potassium
45mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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