Ingredients
-
2/3
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
4
-
1/2
-
-
-
-
-
-
Directions
Low-Fat Baked Coconut Shrimp With Dipping Sauce, Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce Good for you too!, Really great recipe!! I wanted to make use of leftover sweetened coconut I had on hand, and this seemed to be a great fit I love coconut shrimp, and the added benefit of it being healthy and baked was a bonus! No changes made – will definitely make again! Thank you!!, This was absolutely fabulous! used a bit more coconut than what is called for in the recipe and added about 1/2 tsp garlic salt to the coconut mixture In addition, used the Pina Colada Dipping Sauce from recipe #109488 instead of the orange sauce in this recipe I love coconut shrimp when I go out to seafood restaurants, but have always avoided fixing it at home because I refuse to deep fry anything This recipe allowed me to fix one of my favorite dishes without deep frying, and will be made often Thanks so much for posting, KadesMom!
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Steps
|
1
Done
|
Toast Coconut: Preheat Oven to 350 Degrees. Spread Coconut in Shallow Baking Pan. Bake 7-10 Minutes or Until Lightly Toasted, Stirring Occasionally. |
|
2
Done
|
Preheat Oven to 400 Degrees. |
|
3
Done
|
Toss Coconut With Combined Coating Mix, Curry Powder and Ground Red Pepper in Pie Plate. |
|
4
Done
|
Beat Egg in Separate Pie Plate. |
|
5
Done
|
Dip Shrimp in Egg, Then Into Coating Mixture, Pressing Shrimp Into Coating Mixture to Evenly Coat Both Sides. |
|
6
Done
|
Place on Lightly Greased Baking Sheet. |
|
7
Done
|
Bake 10-12 Minutes or Until Shrimp Are Cooked Through. |
|
8
Done
|
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. |
