Coconut Shrimp with Sweet & Spicy Dipping Sauce
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- 1 Egg
- 1 cup(s) BAKER'S ANGEL FLAKE Coconut
- 1 package(s) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- 24 uncooked large shrimp (1 lb.), peeled, deveined
- 1/2 cup(s) apricot preserves
- 1 tablespoon(s) GREY POUPON Dijon Mustard
- 1/2 teaspoon(s) hot pepper sauce
- HEAT oven to 400ºF.
- BEAT egg in shallow bowl. Combine coconut and coating mix in separate shallow bowl.
- DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to evenly coat each shrimp. Place on baking sheet sprayed with cooking spray.
- BAKE 10 to 12 min. or until shrimp are tender. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 sec. or until heated through.
- SERVE shrimp with sauce.
- kraft kitchens tips
- SHORTCUT Only 2 ingredients are need to coat the shrimp. No messy frying in oil, just bake for 12 minutes.
- SUBSTITUTE. Substitute sriracha sauce for the hot pepper sauce. Sriracha sauce is a type of Thai hot sauce.
This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.
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Coconut Shrimp with Sweet & Spicy Dipping Sauce Recipe at a Glance
- COURSE: Appetizers