Fish

Baked Coconut Shrimp with Dipping Sauce is for Dinner.

Baked Coconut Shrimp with Dipping Sauce takes several minutes to prepare.

Baked Coconut Shrimp with Dipping Sauce takes several minutes to cook.

Baked Coconut Shrimp with Dipping Sauce makes 4 servings.

The ingredients for Baked Coconut Shrimp with Dipping Sauce are:

24 Raw large shrim in shell
1/2 cup of apricot preserves
1/2 cup fat free mayo
2 Tbs horseradish
1 1/2 cup shredded unsweetened coconut
1/4 cup cornstarch
1 Tbs Splenda
1/2 tsp salt
3 egg whites
Pam Cooking Spray

Here is how you make Baked Coconut Shrimp with Dipping Sauce:

Peel and devine shrimp, leaving tails attached. Rinse in cold water andpat dry with paper towels. Set aside. Preheat oven to 400. Coat a large baking sheet with Pam. Combine the coconut, Splenda, and saltin a large shallow dish. Place the egg whtes in a small shallow bowl. Grasping the tail dip each shrimp into the egg whites, then firmly doat with the coconut mixture. Arrange shrimp in a single layer on a prepared baking sheet. Bake about 10minutes (turning once) or until shrim are opaque and coconut is golden. Serve warm with dipping sauce. Dipping Sauce: combine apriot preserves, fat free mayo and horseradish in a small baowl and blend well. Chill. Number of Servings: 4Recipe submitted by SparkPeople user CHEFSOPHIE.

The nutritional information for Baked Coconut Shrimp with Dipping Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 313.4

• Total Fat: 10.2 g
• Cholesterol: 67.5 mg
• Sodium: 741.2 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 2.2 g
• Protein: 11.0 g