Zutaten für Baked Coconut Shrimp With Apricot Sauce Ww
- 1 cup apricot preserves
- 2 tablespoons lime juice
- Ground Mustard
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- Ground Red Pepper
- 1 large egg
- 2 cups shredded sweetened coconut
- 1 lb medium shrimp
- Margarine
- 2 tablespoons orange juice
- 1/4 teaspoon ground ginger
- cooking spray
- 1 pinch red pepper flakes
- 2 tablespoons melted butter
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Zubereitung von Baked Coconut Shrimp With Apricot Sauce Ww
- **Apricot Glaze:**
- In a 1-quart saucepan, combine 1 cup apricot preserves, 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/4 teaspoon ground ginger.
- Cook over low heat, stirring frequently, until preserves are melted and sauce is smooth (about 5 minutes).
- Remove from heat and refrigerate until ready to serve.
- **Shrimp:**
- Preheat oven to 425°F (220°C).
- Lightly grease a wire rack placed on a baking sheet with cooking spray.
- In a shallow dish, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/2 teaspoon salt, and a pinch of red pepper flakes.
- In another shallow dish, whisk together 1 large egg and 1 tablespoon lime juice.
- Place 2 cups shredded sweetened coconut in a third shallow dish.
- Dredge each shrimp (about 1 pound) in the flour mixture, ensuring it's fully coated.
- Dip each shrimp into the egg mixture, letting excess drip off.
- Thoroughly coat each shrimp with the coconut.
- Arrange the coconut shrimp on the prepared wire rack.
- Drizzle with 2 tablespoons melted butter.
- Bake for 7-8 minutes, or until shrimp are pink and opaque and the coconut is lightly golden brown.
- Serve immediately with the chilled apricot glaze.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
114g
Fat
30g
Carbs
14g
