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Ingredientes
- 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
Direcciones
- Make the apricot sauce: In a 1-qt saucepan, mix the apricot preserves, lime juice and grnd mustard. Cook over low heat, stirring occasionally, just till preserves are melted. Chill while preparing the shrimp.
- Preheat the oven to 425 degrees. Spray rack in broiler pan with cooking spray. In a shallow bowl, mix flour, brown sugar, salt and red pepper. Beat the egg and lime juice in another shallow bowl. Place the coconut in a third shallow bowl. Coat each shrimp with flour mix. Dip each side into egg mix. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter. Bake 7 to 8 min, or possibly till shrimp are pink and hard and coating is beginning to brown. Serve with sauce.
- Yield: 40 shrimp
- NOTES :Makes about 40.
- This low-fat appetizer takes 30 min to prepare and 8 min to bake. 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. Bake the shrimp shortly before you plan to serve them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 143 | |
| Calories from Fat 37 | 26% |
| Total Fat 4.22g | 5% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 136mg | 6% |
| Potassium 114mg | 3% |
| Total Carbs 18.26g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 11.21g | 7% |
| Protein 8.77g | 14% |
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