SHR: Coconut-Pecan Shrimp w/Orange Sauce
Source of Recipe
Southern Living 2003 Annual Recipes
* Exported from MasterCook *
Coconut-Pecan Shrimp with Orange Dipping Sauce
Recipe By : Southern Living
Serving Size : 6 Preparation Time :0:25
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds large fresh shrimp -- unpeeled
1 teaspoon seasoned salt
3 egg whites
1 1/2 cups sweetened flaked coconut
2/3 cup ground pecans
2 tablespoons all-purpose flour
vegetable cooking spray
=== ORANGE DIPPING SAUCE: ===
3/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon stone-ground mustard
1/2 teaspoon dried crushed red pepper
Peel shrimp, leaving tails on, and devein, if desired. Sprinkle shrimp evenly with seasoned salt. Whisk egg whites in a small bowl until frothy. Combine coconut, pecans, and flour in a shallow bowl.
Place a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Dip shrimp, 1 at a time, in egg whites and dredge in coconut mixture. Arrange shrimp on rack. Coat shrimp evenly with cooking spray. Bake at 425 degrees F. for 10 to 15 minutes or just until shrimp turn pink, turning after 5 to 7 minutes. Serve with Orange Dipping Sauce.
ORANGE DIPPING SAUCE: Microwave marmalade in a small glass bowl at high 20 seconds or until melted. Stir in orange juice, lemon juice, mustard, and red pepper. Serve immediately.
Per serving of shrimp with sauce: calories 415, fat 18 g, protein 23 g, carbohydrate 44 g, fiber 2.4 g, cholesterol 144 mg, sodium 357 mg
Source:
"Southern Living 2003 Annual Recipes"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
T(Bake):
"0:15"
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