Low-fat Baked Coconut Shrimp With Dipping Sauce

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2/3 cup baker's angel flake sweetened coconut, toasted
• 1 (3 ounce) package shake-n-bake, original chicken
• 1 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 1 egg
• 1 lb raw shrimp, peeled and deveined
• 1/2 cup orange marmalade
• 4 teaspoons rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 toast coconut: preheat oven to 350 degrees. spread coconut in shallow baking pan. bake 7-10 minutes or until lightly toasted, stirring occasionally.
• 2 preheat oven to 400 degrees.
• 3 toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
• 4 beat egg in separate pie plate.
• 5 dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
• 6 place on lightly greased baking sheet.
• 7 bake 10-12 minutes or until shrimp are cooked through.
• 8 while shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.