Baked Coconut Shrimp With Apricot Sauce - Ww Recipe

Name: Baked Coconut Shrimp With Apricot Sauce - Ww
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apricot Sauce; 3/4 cup apricot preserves; 1 tablespoon lime juice; 1/2 teaspoon ground mustard; 1/4 cup all-purpose flour; 2 tablespoons packed brown sugar; 1/4 teaspoon salt; 1 dash ground red pepper; 1 large egg; 1 tablespoon lime juice; 1 cup shredded coconut; 1 lb uncooked peeled deveined medium shrimp; 2 tablespoons margarine, melted

Servings: persons

Apricot Sauce
3/4 cup apricot preserves
1 tablespoon lime juice
1/2 teaspoon ground mustard
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
1 dash ground red pepper
1 large egg
1 tablespoon lime juice
1 cup shredded coconut
1 lb uncooked peeled deveined medium shrimp
2 tablespoons margarine, melted

1
Apricot Sauce:
2
Mix all ingredients in 1 quart saucepan.
3
Cook over low heat, stirring occasionally until all preserves are melted.
4
Refrigerate while making the shrimp.
5
Shrimp:
6
Heat oven to 425 degrees.
7
Spray rack in broiler pan with cooking spray.
8
Mix flour, brown sugar, salt and red pepper in shallow bowl.
9
Beat the egg and lime juice in another shallow bowl.
10
Place coconut in third shallow bowl.
11
Coat each shrimp with flour mixture.
12
Dip each side into egg mixture.
13
Coate well with coconut.
14
Place on rack in broiler pan.
15
Drizzle with melted butter.
16
Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
17
Serve with sauce.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Apricot Sauce, 3/4 cup apricot preserves, 1 tablespoon lime juice, 1/2 teaspoon ground mustard, and more.

Yes, Baked Coconut Shrimp With Apricot Sauce - Ww falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Coconut Shrimp With Apricot Sauce - Ww

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions