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Baked Coconut Shrimp With Apricot Sauce Ww Recipe

Indulge in this guilt-free tropical delight! Our Baked Coconut Shrimp with Apricot Glaze boasts only 1 Weight Watchers point per serving. Crispy coconut shrimp baked to perfection, then drizzled with a sweet and tangy apricot sauce – it's a low-calorie, high-flavor explosion that's ready in under 20 minutes! Perfect for a weeknight meal or a light appetizer.

Prep Time 15 mins
Cook Time 15 mins
Calories 312.8 kcal
Protein 25g
Rating 5.0 (2 Reviews)
Baked Coconut Shrimp With Apricot Sauce Ww 130

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Baked Coconut Shrimp With Apricot Sauce Ww

  1. **Apricot Glaze:**
  2. In a 1-quart saucepan, combine 1 cup apricot preserves, 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/4 teaspoon ground ginger.
  3. Cook over low heat, stirring frequently, until preserves are melted and sauce is smooth (about 5 minutes).
  4. Remove from heat and refrigerate until ready to serve.
  5. **Shrimp:**
  6. Preheat oven to 425°F (220°C).
  7. Lightly grease a wire rack placed on a baking sheet with cooking spray.
  8. 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.
  9. In another shallow dish, whisk together 1 large egg and 1 tablespoon lime juice.
  10. Place 2 cups shredded sweetened coconut in a third shallow dish.
  11. Dredge each shrimp (about 1 pound) in the flour mixture, ensuring it's fully coated.
  12. Dip each shrimp into the egg mixture, letting excess drip off.
  13. Thoroughly coat each shrimp with the coconut.
  14. Arrange the coconut shrimp on the prepared wire rack.
  15. Drizzle with 2 tablespoons melted butter.
  16. Bake for 7-8 minutes, or until shrimp are pink and opaque and the coconut is lightly golden brown.
  17. Serve immediately with the chilled apricot glaze.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

114g

Fat

30g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Seafood Shrimp Recipes Healthy Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Preparation Appetizers Fruit Seafood Oven Nuts Shrimp Coconut Shellfish Equipment