Coconut Shrimp with Tangy Apricot Dipping Sauce

Serves 4

1/2 cup shredded coconut, sweetened
1/3 cup all-purpose flour (I'll used less flour next time)
3/4 tsp salt
1/8 tsp red pepper flakes
1 large egg
1 pound jumbo shrimp, peeled (tails left on), deveined, and patted dry (important!)
1/4 cup apricot preserves
1 Tbsp store-bought horseradish (whoa! Way too much!)
1 tsp soy sauce

1. Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.

2. Combine the coconut, flour, salt, and crushed red pepper on a plate. Beat the egg in a medium bowl. Add the shrimp (that has been patted dry...the egg won't stick to the shrimp if it is wet!) and toss to coat. Lift each shrimp from the egg, letting the excess egg drip off the shrimp, then coat in the coconut mixture, pressing to adhere. (Toward the last of the shrimp, there was much more flour than coconut, and only the flour was sticking to the shrimp. I found if I double-dipped the shrimp back into the egg mixture, then back in the coconut, it worked better.)

3. Place shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

4. Meanwhile to make apricot dipping sauce, combine the apricot spread, horseradish, and soy sauce in a small bowl. Serve the shrimp with the apricot sauce.

Served with rice and edamame beans.

Results: if you try one recipe from my website, let it be this one. Oh.My.Yum. These were soooo good, and just as good as the fattening, deep fried version. They were also surprisingly easy to make. Seriously...add this to your menu for this week, you won't regret it.

My *only* complaint was that the dipping sauce was WAY too spicy! The horseradish completely overpowered the apricot. Next time I'll only use 1 teaspoon horseradish.

Recipe from Weight Watchers