Low-Fat Baked Coconut Shrimp With Dipping Sauce

1. 1

   Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.

2. 2

   Preheat oven to 400 degrees.

3. 3

   Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.

4. 4

   Beat egg in separate pie plate.

5. 5

   Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.

6. 6

   Place on lightly greased baking sheet.

7. 7

   Bake 10-12 minutes or until shrimp are cooked through.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.