Baked Coconut Shrimp With Apricot Sauce Ww Recipes

SKILLET COCONUT SHRIMP WITH APRICOT SAUCE

Skillet Coconut Shrimp with Apricot Sauce image

Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
1 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
1/2 cup Original Bisquick™ mix
1/2 teaspoon ground red pepper (cayenne)
2 tablespoons milk
1 egg
2 cups flaked coconut
About 1 1/3 cups vegetable oil

Steps:

In small bowl, mix preserves, vinegar and pepper flakes; set aside.
Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.

Nutrition Facts : Calories 680, Carbohydrate 58 g, Cholesterol 215 mg, Fat 6 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1/2 g

BAKED COCONUT SHRIMP & APRICOT SAUCE

Baked Coconut Shrimp & Apricot Sauce image

Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.

AIR-FRYER COCONUT SHRIMP AND APRICOT SAUCE

Air-Fryer Coconut Shrimp and Apricot Sauce image

Coconut and panko crumbs give this spicy air-fryer shrimp its crunch. It's perfect for an appetizer or for your main meal. -Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. 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. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Nutrition Facts : Calories 410 calories, Fat 10g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 418mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.

BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW

Baked Coconut Shrimp With Apricot Sauce - Ww image

Make and share this Baked Coconut Shrimp With Apricot Sauce - Ww recipe from Food.com.

Provided by Audrey M

Categories Coconut

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup apricot preserves
1 tablespoon lime juice
1/2 teaspoon ground mustard
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
1 dash ground red pepper
1 large egg
1 tablespoon lime juice
1 cup shredded coconut
1 lb uncooked peeled deveined medium shrimp
2 tablespoons margarine, melted

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.

Nutrition Facts : Calories 312.8, Fat 11.1, SaturatedFat 6, Cholesterol 126.5, Sodium 640.2, Carbohydrate 42.9, Fiber 1, Sugar 28.7, Protein 12.8

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