Low-Fat Baked Coconut Shrimp With Dipping Sauce

Recipe by KadesMom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
  • Beat egg in separate pie plate.
  • Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
  • Place on lightly greased baking sheet.
  • Bake 10-12 minutes or until shrimp are cooked through.
  • While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
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