Baked Coconut Shrimp Recipe

• 3/4 c. apricot preserves
• 1 Tbsp. lime juice
• 1/2 tsp grnd mustard Cooking spray for the pan
• 1/4 c. all-purpose flour
• 2 Tbsp. packed brown sugar
• 1/4 tsp salt
• 1 dsh cayenne pepper
• 1 lrg egg
• 1 Tbsp. lime juice
• 1 c. shredded coconut
• 1 lb uncooked medium shrimp peeled, deveined thawed if frzn (about 40)
• 2 Tbsp. melted butter

1. Make the apricot sauce: In a 1-qt saucepan, mix the apricot preserves, lime juice and grnd mustard.
2. Cook over low heat, stirring occasionally, just till preserves are melted.
3. Chill while preparing the shrimp.
4. Preheat the oven to 425 degrees.
5. Spray rack in broiler pan with cooking spray.
6. In a shallow bowl, mix flour, brown sugar, salt and red pepper.
7. Beat the egg and lime juice in another shallow bowl.
8. Place the coconut in a third shallow bowl.
9. Coat each shrimp with flour mix.
10. Dip each side into egg mix.
11. Coat well with coconut.
12. Place on rack in broiler pan.
13. Drizzle with butter.
14. Bake 7 to 8 min, or possibly till shrimp are pink and hard and coating is beginning to brown.
15. Serve with sauce.
16. Yield: 40 shrimp
17. NOTES :Makes about 40.
18. This low-fat appetizer takes 30 min to prepare and 8 min to bake.
19. You can make the apricot sauce ahead of time, and get the flour mix ready for the shrimp a few hrs ahead of time, too.
20. Bake the shrimp shortly before you plan to serve them.

apricot preserves, lime juice, allpurpose, brown sugar, salt, cayenne pepper, egg, lime juice, coconut, shrimp, butter

Taken from cookeatshare.com/recipes/baked-coconut-shrimp-74458 (may not work)