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

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.

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.

BAKED COCONUT SHRIMP

Steps:

• 1. Preheat oven to 425°F Line a baking sheet with foil or parchment and spray with olive-oil cooking spray.
• 2. Rinse shrimp and set aside. In a plastic ziplock bag, combine panko, coconut, cayenne pepper, and chili powder. Shake to mix, then set aside.
• 3. Put flour and egg in separate small dishes. In batches of five, dredge shrimp in flour, then dip into egg. Shake gently in the bag with the coconut mixture until coated.
• 4. Place breaded shrimp on the baking sheet and lightly coat with cooking spray, then bake for 10 minutes, or until shrimp are firm to the touch and coconut begins to brown.
• 5. Combine chili sauce and jam in a saucepan or microwave-safe bowl. Heat over medium-low heat for 5 minutes, or on HIGH in the microwave for 30 seconds. Stir, then serve with shrimp.

BAKED COCONUT SHRIMP

Steps:

• Preheat oven to 500°F.
• Spray a baking sheet with olive oil spray.
• Beat egg whites in bowl.
• In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
• Dip shrimp in egg whites, then shake in plastic bag to coat.
• Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

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.