Low-Fat Baked Coconut Shrimp With Dipping Sauce - cooking recipe

Ingredients

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

Preparation

Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
Preheat oven to 400 degrees.
Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
Beat egg in separate pie plate.
Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
Place on lightly greased baking sheet.
Bake 10-12 minutes or until shrimp are cooked through.
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.