BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE
Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!
Provided by KadesMom
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
- Preheat oven to 400 degrees.
- Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
- Beat egg in separate pie plate.
- Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
- Place on lightly greased baking sheet.
- Bake 10-12 minutes or until shrimp are cooked through.
- While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW
Make and share this Baked Coconut Shrimp With Apricot Sauce - Ww recipe from Food.com.
Provided by Audrey M
Categories Coconut
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Apricot Sauce:.
- Mix all ingredients in 1 quart saucepan.
- Cook over low heat, stirring occasionally until all preserves are melted.
- Refrigerate while making the shrimp.
- Shrimp:.
- Heat oven to 425 degrees.
- Spray rack in broiler pan with cooking spray.
- Mix flour, brown sugar, salt and red pepper in shallow bowl.
- Beat the egg and lime juice in another shallow bowl.
- Place coconut in third shallow bowl.
- Coat each shrimp with flour mixture.
- Dip each side into egg mixture.
- Coate well with coconut.
- Place on rack in broiler pan.
- Drizzle with melted butter.
- Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
- Serve with sauce.
Nutrition Facts : Calories 312.8, Fat 11.1, SaturatedFat 6, Cholesterol 126.5, Sodium 640.2, Carbohydrate 42.9, Fiber 1, Sugar 28.7, Protein 12.8
BAKED COCONUT SHRIMP WITH CURRIED APRICOT SAUCE
Great as a main dish served with rice and veggies, or as an appetizer. I had a lot of leftover sauce, so you may want to cut the sauce recipe, or just make more yummy shrimp to use it up!
Provided by L-Burden
Categories Coconut
Time 40m
Yield 24 shrimp, 6 serving(s)
Number Of Ingredients 10
Steps:
- Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
- Preheat oven to 400 degrees.
- For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
- Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
- In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
- In another small shallow dish place the egg whites.
- Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
- Arrange shrimp in prepared pan.
- Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
- Serve with sauce.
Nutrition Facts : Calories 398.6, Fat 26.4, SaturatedFat 9.9, Cholesterol 52.7, Sodium 606.7, Carbohydrate 33.7, Fiber 1.2, Sugar 17.8, Protein 8.6
COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE
Make and share this Coconut Shrimp With Spicy Apricot Dipping Sauce recipe from Food.com.
Provided by Manami
Categories Coconut
Time 1h
Yield 24 shrimp
Number Of Ingredients 12
Steps:
- Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
- Press each shrimp open and press slightly to flatten.
- Combine cornstarch, salt and cayenne pepper.
- Place coconut in a shallow dish.
- Beat egg whites until frothy.
- Roll shrimp in cornstarch mixture; shake off excess.
- Dip shrimp into egg whites, then press into coconut; coating both sides.
- Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
- Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
- Carefully transfer shrimp to paper towels to drain.
- SPICY APRICOT DIPPING SAUCE:.
- Combine all ingredients; stir until well blended.
Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 2.5, Cholesterol 43.1, Sodium 168.2, Carbohydrate 10, Fiber 0.4, Sugar 5.9, Protein 6.5
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
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