Baked Coconut Shrimp With Apricot Sauce - Ww

READY IN: 15mins
Recipe by Audrey M

Only 1 WW point per serving.

Top Review by paxsarah

This was great! I found that I used a bit more coconut than the recipe called for (my pound was about 35 shrimp, and I used about 1.5 cups of coconut), but I had plenty of the flour mixture, just enough egg, and plenty of sauce. My guess is it's 1 point per shrimp, depending on the number of shrimp per pound.

Ingredients Nutrition


  1. Apricot Sauce:.
  2. Mix all ingredients in 1 quart saucepan.
  3. Cook over low heat, stirring occasionally until all preserves are melted.
  4. Refrigerate while making the shrimp.
  5. Shrimp:.
  6. Heat oven to 425 degrees.
  7. Spray rack in broiler pan with cooking spray.
  8. Mix flour, brown sugar, salt and red pepper in shallow bowl.
  9. Beat the egg and lime juice in another shallow bowl.
  10. Place coconut in third shallow bowl.
  11. Coat each shrimp with flour mixture.
  12. Dip each side into egg mixture.
  13. Coate well with coconut.
  14. Place on rack in broiler pan.
  15. Drizzle with melted butter.
  16. Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
  17. Serve with sauce.

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