Easy & Low-Fat Coconut Shrimp

I am finally starting to go through my cookbooks to find new and different recipes. This recipe is easy and low-fat and so delicious! It would be fun to twist it a little and try different ingredients, but for now, here is the original recipe. [Thank you Betty Crocker's Cookbook]

You will need:

Apricot Sauce
3/4 cup apricot preserves
1 tbs lime juice
1/2 tsp ground mustard

Coconut Shrimp
1/4 cup all-purpose flour
2 tbs brown sugar
1/4 tsp salt
dash of ground red pepper [cayenne]
1 egg
1 tbs lime juice
1 cup coconut
1 pound uncooked peeled & deveined shrimp [I bought jumbo size]
2 tbs butter, melted

1. Make Apricot Sauce.
      * Mix all ingredients in pan. Cook over low heat, stirring occasionally, until preserves are melted. Refrigerate while making shrimp.

2. Heat oven to 425 degrees. Spray rack in broiler pan. [If you don't have a broiler pan, use a baking sheet and cooling rack on top, spray the cooling rack].

3. Mix flour, brown sugar, salt & red pepper in first bowl. Beat egg & lime juice in second bowl. Place coconut in third bowl.






4. Coat each shrimp with flour, then dip into the egg, then coat with coconut. Place on the rack. After all shrimp are covered, drizzle the melted butter over top.

5. Bake 8 minutes or until shrimp are pink and firm and coating begins to brown. Serve with sauce.

6. Enjoy!!