Baked Coconut Shrimp & Kicked Up Apricot Sauce

³ Description

Sweet Baked Shrimp with a Tangy Dipping Sauce. Pairs great with a Green Veggie!

² Ingredients

•  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
•  1/2 serving (serving = 2 tbsp) Hodgson Mill Milled Flaxseed
•  3/4 tsp Ginger (Ground)
•  1 serving (serving = 1 cake) Quaker Rice Cakes - Salt Free
•  0.15 cup Fresh Grapefruit and Orange Juice
•  1 serving (serving = 4 tbsp) Let's Do Organic Reduced Fat Coconut Unsweetened
•  1 tbsp Apricot Jams and Preserves
•  1 serving (serving = 1 tbsp) Botticelli Extra Virgin Olive Oil
•  1 serving (serving = 1 tbsp) Heinz Apple Cider Vinegar
•  1 serving (serving = 1 egg) Dutch Farms Large Egg
•  1 large shrimp (shelled) Shrimp

q Directions

Pre-Heat Oven at 425 Degrees
Pulse 2 Rice Cakes in Food Processor until you reach small pieces (I used Quaker Salt Free)
In a Bowl/Plate, Mix:
Rice Cake Crumbs
6 TB Unsweetened Coconut Flakes
1 TB Ground Flax Seed
In a Separate Bowl, Whisk 1 Large Egg with ¼ Teaspoon Ground Ginger
Dip Peeled & De-veined Shrimps (20 Large - 31-40 count) into Egg then Coat with Coconut Mix
Lay on Parchment Lined Sheet, Drizzle with 1 TB Extra Virgin Olive Oil
Bake for about 10 minutes. Flip and bake for 5 minutes more (For a crispier coating, broil on High for 2 minutes)
In a Small Sauce Pan, Mix:
6 TB Apricot Preserves/ Jam
1 ½ TB Apple Cider Vinegar
The Juice of ½ Medium Orange (plus the Zest)
Red Pepper Flakes (to your desired level of heat)
Stir on low flame until preserves melt, transfer to small bowl for dipping

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