Oven-Baked Coconut Shrimp
Roasted Broccoli and Steamed Rice
Ingredients
- ⅓ cup all purpose flour
- 1 cup panko breadcrumbs
- ½ cup sweetened shredded coconut
- 2 large eggs, lightly beaten
- 1½ lb peeled and deveined, large raw shrimp
- ½ cup apricot preserves
- 3 Tbsp Thai sweet chile sauce
- 1 Tbsp rice vinegar
Instructions
- Preheat oven to 425°F. Place flour in a shallow bowl. Stir together breadcrumbs and coconut in a separate shallow bowl. Lightly beat eggs in a third shallow bowl.
- Season shrimp with salt and pepper, if desired. Dredge shrimp in flour, gently shaking off excess. Dip in beaten egg, then dredge in breadcrumb mixture. Place on a greased wire rack on a rimmed baking sheet.
- Bake 14 to 17 minutes or until shrimp are done and coconut is browned. Stir together preserves, chile sauce, and vinegar. Serve with shrimp for dipping.
Side Dish Ingredients
- 1½ cups long grain white rice
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 1 Tbsp Montreal steak seasoning
Side Dish Instructions
- Preheat oven to 400°F. Cook rice according to package directions.
- Meanwhile, toss together broccoli, oil, and seasoning on a large rimmed baking sheet. Bake 15 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
302
|
277
|
579
|
| Fat (g) | 6 | 8 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 20 | 7 | 27 |
| Carb (g) | 40 | 46 | 86 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 308 | 392 | 700 |
| T. Sugs (g) | 19 | 2 | 21 |
| A. Sugs (g) | 16 | 0 | 16 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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