Baked Coconut Shrimp & Apricot Sauce
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 6 servings.
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
Ingredients
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1-1/2 pounds uncooked large shrimp
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1-1/2 cups sweetened shredded coconut
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1/2 cup panko bread crumbs
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4 large egg whites
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3 dashes Louisiana-style hot sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup all-purpose flour
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SAUCE:
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1 cup apricot preserves
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1 teaspoon cider vinegar
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1/4 teaspoon crushed red pepper flakes
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
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5.
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
6 shrimp with 2 tablespoons sauce: 367 calories, 9g fat (7g saturated fat), 138mg cholesterol, 290mg sodium, 51g carbohydrate (27g sugars, 1g fiber), 22g protein.
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