Baked Coconut Shrimp With Apricot Sauce - Ww

• Apricot Sauce
• apricot preserves↗3⁄4 cup
• lime juice↗1 tablespoon
• ground mustard1⁄2 teaspoon
• all-purpose flour↗1⁄4 cup
• packed brown sugar2 tablespoons
• salt↗1⁄4 teaspoon
• ground red pepper↗1 dash
• large egg↗1
• lime juice↗1 tablespoon
• shredded coconut↗1 cup
• uncooked peeled deveined medium shrimp↗1 lb
• margarine, melted↗2 tablespoons

Step-by-step instructions

1. 1

   Mix all ingredients in 1 quart saucepan.

2. 2

   Cook over low heat, stirring occasionally until all preserves are melted.

3. 3

   Refrigerate while making the shrimp.

4. 4

   Heat oven to 425 degrees.

5. 5

   Spray rack in broiler pan with cooking spray.

6. 6

   Mix flour, brown sugar, salt and red pepper in shallow bowl.

7. 7

   Beat the egg and lime juice in another shallow bowl.

8. 8

   Place coconut in third shallow bowl.

9. 9

   Coat each shrimp with flour mixture.

10. 10

    Dip each side into egg mixture.

11. 11

    Coate well with coconut.

12. 12

    Place on rack in broiler pan.

13. 13

    Drizzle with melted butter.

14. 14

    Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.

15. 15

    Serve with sauce.