Baked Coconut Shrimp With Curried Apricot Sauce 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

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.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE

Steps:

• Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
• Preheat oven to 400 degrees.
• Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
• Beat egg in separate pie plate.
• Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
• Place on lightly greased baking sheet.
• Bake 10-12 minutes or until shrimp are cooked through.
• 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.