Cristina Cooks "Baked Coconut Shrimp & Apricot Sauce

Cristina Cooks "Baked Coconut Shrimp & Apricot Sauce

6 Servings
Prep: 25 min.
Bake: 10 min. "Taste of Home" recipe submitted by Debi Mitchell of Flower Mound, TX

• 1½ pounds uncooked large shrimp • 1½ cups flaked coconut • ½ cup panko (Japanese) bread crumbs • 4 egg whites • 3 dashes Louisiana-style hot sauce • ¼ teaspoon salt • ¼ teaspoon pepper • ½ cup all-purpose flour

• 1 cup apricot preserves • 1 teaspoon cider vinegar • ¼ teaspoon crushed red pepper flakes

  1. 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.
  2. 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.
  3. 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.
  4. Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
  5. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

Bonus Recipe: Jalapeno Buttermilk Corn Bread
Prep: 15 min.
Bake: 20 min. Yield: 8 servings.
• 1 cup self-rising flour
• 1 cup yellow cornmeal • 1 cup buttermilk • ¼ cup egg substitute • 3 tablespoon canola oil, divided • 2 tablespoons honey • 1 tablespoon reduced-fat mayonnaise • ¼ cup fresh or frozen corn, thawed • 3 tablespoons shredded reduced-fat cheddar cheese • 3 tablespoons finely chopped sweet red pepper • ½ to 1 jalapeno pepper, seeded and finely chopped

  1. Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
  2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
  3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Baked Coconut Shrimp with Apricot Sauce

For More Great "Taste of Home" Recipes, go to