Cocunut Shrimp with Black Bean and Mango Salad

What a wonderful melody of flavors! This one didn't let us down and I'm sure it won't for you either.

Source: Weight Watchers

Note: The shrimp part of the recipe is designed to be used for two meals (serves 4). Feel free to save some for left overs or adjust for just two servings.

Ingredients for shrimp:
1/2 cup unsweetened coconut
1/3 cup flour
3/4 t salt
1/ t crushed red pepper
1 large egg
1 lb jumbo shrimp, peeled (tails left on), deveined, butterflied and patted dry
1/4 cup apricot all-fruit spread
1 T prepared horseradish
1 t teriyaki or soy sauce

1. Preheat oven to 450. Spray a baking sheet with nonstick spray.
2. Combine the coconut, flour, salt and red pepper on a plate.
3. Beat the egg in a med. bowl. Add the shrimp 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. 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, combine the apricot spread, horseradish and teriyaki sauce in a small bowl.
5. Transfer half of the cooked shrimp to a plate to cool. Then cover with plastic wrap and refrigerate for up to 2 days for later use. Serve the remaining shrimp with the apricot sauce and the following black bean salad.

Ingredients for Black Bean and Mango Salsa for 2:
1/4 cup finely chopped red onion
1 T chopped fresh cilantro
2 t fresh lime juice
1 t extra virgin olive oil
1/8 t salt
1/8 t cumin
1 cup canned black beans, rinsed and drained
1/2 cup fresh or thawed frozen corn
1/2 cup fresh mango chunks

Combine the onion, cilantro, lime juice, oil, salt and cumin in a med. bowl. Gently stir in the black beans, corn and mango and serve with half of the shrimp recipe above.

Notes: If you would like, go ahead and take the tails off. Just a pain when you go to eat them. Egg substitute can be used in place of the egg. 425 is plenty of heat and I would suggest to turn the shrimp mid-way through. I used canned corn and didn't add the oil.