Coconut Shrimp with Apricot Sauce

Coconut Shrimp with Apricot Sauce

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 8

Ingredients


24 large Shrimp, raw (peeled and deveined, for coconut shrimp)
1 cup Coconut flakes (for coconut shrimp)
1 spray (about 1/3 second) Cooking spray, vegetable oil (for coconut shrimp)
1 large egg Egg (for coconut shrimp)
1/2 cup Panko bread crumbs (for coconut shrimp)
1 pinch Sea salt (for coconut shrimp)
2 tbsp Wheat flour, whole wheat (for coconut shrimp)
1/2 cup Apricot jam (preserve) (for sweet and spicy dipping sauce)
3/4 tsp Crushed red pepper (for sweet and spicy dipping sauce)
1 tbsp Rice wine vinegar (for sweet and spicy dipping sauce)

Instructions


Preheat the oven to 425°F. Prepare a baking sheet by coating it with non-stick spray, or wiping it lightly with coconut oil.

In a medium bowl, mix together the coconut, panko crumbs, and salt. In a smaller bowl, whisk the egg, and set aside.

Spread out the flour on a plate, and sprinkle a little salt over the shrimp. Dip the shrimp in the flour, coating both sides and shaking off the excess. Then dip it in the egg and finally the coconut.

Arrange the shrimp an even distance apart on the baking sheet, and lightly spray the top with oil. Place the pan on the middle rack for about 10 minutes, flip the shrimp, and continue cooking for 6–7 minutes.

As the shrimp cools, combine the apricot preserves, rice wine vinegar, and crushed red pepper to make the dipping sauce. Serve immediately.

Nutrition Facts

Per Portion

Calories 162
Calories from fat 37
Calories from saturated fat 25.3
Total Fat 4.1 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.6 g
Cholesterol 56 mg
Sodium 143 mg
Potassium 119 mg
Total Carbohydrate 24.3 g
Dietary Fiber 1.5 g
Sugars 12.6 g
Protein 6.7 g

Dietary servings

Per Portion


Grain 0.3
Meat 0.2

Energy sources


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