LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE
Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!
Provided by KadesMom
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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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Mohammad qadeer Qadeer
[email protected]These shrimp were a bit too spicy for my taste, but my husband loved them.
Lumka Faith
[email protected]I'm on a low-carb diet, so I made these shrimp without the breading. They were still delicious!
Osman Rukaya
[email protected]These shrimp were delicious! I will definitely be making them again.
Jack W
[email protected]I'm not sure what went wrong, but my shrimp turned out soggy. I think I'll try a different recipe next time.
Mell Beasha
[email protected]These shrimp were a little too greasy for my taste. I think I'll try a different recipe next time.
Muriel Pavihi
[email protected]I'm a picky eater, but I loved these coconut shrimp. They were so crispy and flavorful.
mdrasel mdrasel
[email protected]I made these shrimp for my family and they raved about them. They said they were the best shrimp they've ever had.
Victor Mmanga junior
[email protected]These shrimp were a little bland. I think I'll add some more spices next time.
Nathan Glastetter
[email protected]I'm not a big fan of shrimp, but I loved these coconut shrimp. They were so crispy and flavorful.
Ameerah Kareem
[email protected]These shrimp were so good, I ate them all in one sitting. Oops!
Dauson Jose
[email protected]I'm allergic to coconut. Is there a way to make this recipe without coconut?
Amir 5544
[email protected]These shrimp were the perfect appetizer for my summer party. They were light and refreshing, and everyone loved them.
Ashley Figueroa
[email protected]I love that this recipe is low-fat. It's a great way to enjoy shrimp without feeling guilty.
Dance Queen
[email protected]I followed the recipe exactly, but my shrimp didn't turn out crispy. I'm not sure what I did wrong.
Sunvir Haidar
[email protected]These shrimp were a little too sweet for my taste, but my kids loved them.
Zaya Mayumi
[email protected]I was pleasantly surprised by how delicious these shrimp were. I'm not usually a fan of coconut, but the flavor was subtle and perfectly balanced with the sweetness of the dipping sauce.
Munna Shake
[email protected]These coconut shrimp were so easy to make and tasted amazing. I will definitely be making them again.
Sandip Rawal
[email protected]I've made this baked coconut shrimp recipe several times now, and it's always a crowd-pleaser. The shrimp are crispy on the outside and tender on the inside, and the dipping sauce is addictive.
Maham Qureshi
[email protected]This coconut shrimp was a hit at my party! The dipping sauce was the perfect complement to the crispy shrimp.