Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Coconut Shrimp with Apricot Sauce
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!/4 cup flour |
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2 tablespoons packed brown sugar |
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1/4 teaspoon salt |
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1/8 teaspoon cayenne pepper |
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1 large egg |
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1 tablespoon lime juice |
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1 (3 1/2 ounce) can coconut |
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1 pound peeled deveined shrimp |
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2 tablespoons butter, melted |
Heat oven to 425. Spray top of broiler pan with pam.
Mix flour, brown sugar, salt, and red pepper in shallow bowl. Beat 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 and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
Bake 7-20 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with Apricot Sauce.
Apricot Sauce: Mix 3/4 cup apricot preserves, 1 tablespoon lime juice, and 1/2 teaspoon dry mustard in saucepan. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
NOTE: I got this recipe from the new Betty Crocker cookbook Michael's mother gave me for Christmas. It is listed as an appetizer and calls for 40 shrimp per pound to be cooked 7-8 minutes. I served it as our entrée and used large shrimp and it took close to 20 minutes before they looked done to me.