Baked Coconut Shrimp & Kicked Up Apricot Sauce

  • U Serves 4 People
  • P Prep: 00:20
  • P Cook: 00:20
Baked Coconut Shrimp & Kicked Up Apricot Sauce

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 221

Calories from Fat 75


% Daily Values*


Total Fat 8.33

12.82%


Saturated Fat 2.91

14.55%


Polyunsaturated Fat 0.68


Monounsaturated Fat 2.64


Cholesterol 113.75

37.92%


Sodium 213.51

8.90%


Potassium 111.26


Total Carbohydrate 26.69

8.90%


Dietary Fiber 1.46

5.84%


Sugars 11.99


Protein 11.37


Vitamin A 3.00%

Vitamin C 11.29%


Calcium 0.83%

Iron 8.30%


* Nutritional Values are estimated and may vary

³ Description

Sweet Baked Shrimp with a Tangy Dipping Sauce. Pairs great with a Green Veggie!

² Ingredients

  •  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
  •  1/2 serving (serving = 2 tbsp) Hodgson Mill Milled Flaxseed
  •  3/4 tsp Ginger (Ground)
  •  1 serving (serving = 1 cake) Quaker Rice Cakes - Salt Free
  •  0.15 cup Fresh Grapefruit and Orange Juice
  •  1 serving (serving = 4 tbsp) Let's Do Organic Reduced Fat Coconut Unsweetened
  •  1 tbsp Apricot Jams and Preserves
  •  1 serving (serving = 1 tbsp) Botticelli Extra Virgin Olive Oil
  •  1 serving (serving = 1 tbsp) Heinz Apple Cider Vinegar
  •  1 serving (serving = 1 egg) Dutch Farms Large Egg
  •  1 large shrimp (shelled) Shrimp
   

q Directions

Pre-Heat Oven at 425 Degrees
Pulse 2 Rice Cakes in Food Processor until you reach small pieces (I used Quaker Salt Free)
In a Bowl/Plate, Mix:
Rice Cake Crumbs
6 TB Unsweetened Coconut Flakes
1 TB Ground Flax Seed
In a Separate Bowl, Whisk 1 Large Egg with ¼ Teaspoon Ground Ginger
Dip Peeled & De-veined Shrimps (20 Large - 31-40 count) into Egg then Coat with Coconut Mix
Lay on Parchment Lined Sheet, Drizzle with 1 TB Extra Virgin Olive Oil
Bake for about 10 minutes. Flip and bake for 5 minutes more (For a crispier coating, broil on High for 2 minutes)
In a Small Sauce Pan, Mix:
6 TB Apricot Preserves/ Jam
1 ½ TB Apple Cider Vinegar
The Juice of ½ Medium Orange (plus the Zest)
Red Pepper Flakes (to your desired level of heat)
Stir on low flame until preserves melt, transfer to small bowl for dipping

Recipe Provided by Tiffany Ihle

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