Baked Coconut Shrimp With Apricot Lime Dipping Sauce
Recipe: #23305
March 30, 2016
"This Baked Coconut Shrimp With Apricot Lime Dipping Sauce recipe is out of a clean eating magazine."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (255.5 g)
- Calories 259.6
- Total Fat - 4.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 212.5 mg
- Sodium - 811.8 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 1.3 g
- Sugars - 9.9 g
- Protein - 20.4 g
- Calcium - 90.7 mg
- Iron - 1.8 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.
Step 2
Place 3 wide, shallow bowls on work surface.
Step 3
To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt and pepper and stir to combine.
Step 4
Pat shrimp dry with paper towels. Holding 1 shrimp by the tail, dip in flour, shaking off excess. Quickly dip in egg, then in coconut mixture, coating thoroughly. Place on baking sheet and repeat with remaining shrimp.
Step 5
Bake for 8 to 11 minutes, turning once, until shrimp are firm to the touch and lightly browned.
Step 6
Meanwhile, in a small saucepan, combine jam, lime juice, fish sauce and cayenne and cook, stirring constantly, until sauce is fluid and warmed through (NOTE: do not bring to a simmer.)
Step 7
Serve sauce with shrimp.
Tips & Variations
- Cooking spray
Tags :
Appetizers
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