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Baked Coconut Shrimp
Baked Coconut Shrimp
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Prep Time:
40 minutes
Total Time:
40 minutes
Coconut adds crunch to crispy shrimp coating.
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
  • Dash of ground red pepper (cayenne)
  • 1 cup shredded coconut
  • 1 lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Combine apricot preserves, lime juice, and mustard in a small saucepan. Heat over low heat, stirring occasionally, until the preserves are melted. Chill in the refrigerator while preparing the shrimp.
  • Preheat your oven to 425°F and adjust the rack to the lowest position. Lightly grease the rack in your broiler pan with cooking spray.
  • Combine flour, brown sugar, salt, and red pepper in one shallow bowl. Beat egg with 1 tablespoon of lime juice in another shallow bowl. Place coconut in a third shallow bowl.
  • Dredge each shrimp in flour, dip in egg, coat with coconut, and arrange on a rack in a broiler pan. Drizzle with butter.
  • Bake until shrimp turn pink and firm, and coating starts to brown, which will take about 7 to 8 minutes. Serve alongside the delicious preserves mixture.

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