BAKED COCONUT SHRIMP RECIPE RECIPES
BAKED COCONUT SHRIMP RECIPE - FOOD.COM
Make and share this Baked Coconut Shrimp recipe from Food.com.
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 268.9, FatContent 7.1, SaturatedFatContent 4.7, CholesterolContent 45.4, SodiumContent 573.6, CarbohydrateContent 38.2, FiberContent 3.4, SugarContent 8.5, ProteinContent 12.7
BAKED COCONUT SHRIMP RECIPE - BETTYCROCKER.COM
Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 40 minutes
Yield 31
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
- Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
- In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
- Coat each shrimp with flour mixture, then dip each side into egg mixture and 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 preserves mixture.
Nutrition Facts : Calories 60 , CarbohydrateContent 8 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 60 mg, SugarContent 6 g, TransFatContent 0 g
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