Coconut Shrimp
Submitted by: JustRightMenus
Description:
A party staple on our block - it's been to three birthday parties, two Christmas parties, and several dinner parties. If you're having several different foods, I'd say make about 1 # of shrimp for every 8-10 people. If my husband's coming to your party, though, go ahead and make an extra pound. :)
Categories: appetizer, seafood, shrimp
From the kitchen of:
Betty Crocker's Cookbook, page 30
Ingredients
Group A
1/4 c. flour
2 TB packed brown sugar
1/4 tsp. salt
1 pinch cayenne pepper
Group B
1 egg
1 TB lime juice
1 c. shredded coconut (sweetened or unsweetened)
1 pound uncooked peeled deveined medium shrimp (thaw if frozen)
Apricot Sauce
3/4 c. apricot preserves
1 TB lime juice
1/2 tsp ground mustard
Directions
Make Apricot Sauce: Mix its ingredients in a small saucepan. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
Heat oven to 425° - - or, you can prepare the shrimp, lay on a cookie sheet, and refrigerate until party guests arrive. Then, just bake them!
Coat a cookie sheet or broiler pan with cooking spray.
Mix Group A (flour, sugar, salt, pepper) in a shallow bowl.
Separately, beat Group B (egg and lime) together in a shallow bowl.
Place about half the coconut in a third dish.
Coat each shrimp in the flour mixture, then in the egg mixture, then coat with coconut. You can do a handful at a time in the flour & in the egg, but you should do the coconut 1 shrimp at a time. Refill the coconut dish when it gets low.
Bake 7 - 8 minutes, until shrimp ar epink and firm adn the coating is beginning to brown. Serve with Apricot Sauce.