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Coconut Shrimp

Submitted by: JustRightMenus


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


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


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.