Baked Coconut Shrimp With Apricot Sauce Ww Recipes

BAKED COCONUT SHRIMP & APRICOT SAUCE

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.

BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW

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.

BAKED COCONUT SHRIMP WITH CURRIED APRICOT SAUCE

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.

BAKED COCONUT SHRIMP

Steps:

• For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
• Pat the shrimp dry.
• Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
• Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
• When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
• Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
• Serve the coconut shrimp with the dipping sauce on the side.

BAKED COCONUT SHRIMP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
• Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
• Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

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.