This was something I had planned on making for brunch on New Year’s Day, and I ran out of time. So, instead, Nathan and I had it for lunch a day or so later. Worked out great! We had so many leftovers that we were able to eat them the next few days as well.
Baked Coconut Shrimp {Betty Crocker Cookbook: Bridal Edition}
Ingredients:
Apricot Sauce:
- 3/4 cup apricot preserves
- 1 tbs lime juice
- 1/2 tsp ground mustard
Shrimp:
- 1/4 cup all-purpose flour
- 2 tbs packed brown sugar
- 1/4 tsp salt
- dash of ground red pepper
- 1 large egg
- 1 cup shredded coconut
- 1 lb uncooked peeled deveined small shrimp {about 40}, thawed if frozen and tails peeled
- 2 tbs butter or margarine, melted
Directions:
- In 1 quart saucepan, stir all sauce ingredients until well mixed. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
- Heat over to 425 degrees. Spray rack in broiler pan with cooking spray.
- In shallow bowl, stir flour, brown sugar, salt, and red pepper until well mixed. In another shallow bowl, beat egg and lime juice with a fork. In third shallow bowl, place coconut.
- Coat each shrimp with flour mixture. Dip each side of shrimp into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
- Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce {and sparkling grape juice for me!}.
Grade: B
Comments: This is an easy, run-of-the-mill coconut shrimp recipe. It doesn’t have any special zing or anything fancy. The sauce REALLY makes the recipe delicious. It is a great simple meal, and it would make a great appetizer!
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