Baked Coconut Shrimp With Apricot Sauce Ww Recipe

Ingredients for Baked Coconut Shrimp With Apricot Sauce Ww

• 1 cup apricot preserves
• 1 tablespoon lime juice (for sauce) + 1 tablespoon lime juice (for shrimp)
• Ground Mustard
• All Purpose Flour
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• Ground Red Pepper
• 1 large egg
• Shredded Coconut
• Medium Shrimp
• Margarine

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.