Baked Coconut Shrimp With Apricot Sauce Ww Recipes

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

Steps:

• In small bowl, mix preserves, vinegar and pepper flakes; set aside.
• Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
• In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.

Steps:

• In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
• Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
• Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
• Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.

Steps:

• Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.