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Baked Coconut Shrimp & Apricot Sauce Recipe

Baked Coconut Shrimp & Apricot Sauce Recipe

Coconut and panko crumbs give this spicy baked shrimp its crunch. It’s great for an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas
TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD:6 servings

Ingredients

  • 1-1/2 pounds uncooked large shrimp
  • 1-1/2 cups flaked coconut
  • 1/2 cup panko (Japanese) bread crumbs
  • 4 large egg whites
  • 3 dashes Louisiana-style hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • SAUCE:
  • 1 cup apricot preserves
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • 1. Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
  • 2. In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
  • 3. Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
  • 4. Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
  • 5. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce. Yield: 6 servings.

Nutritional Facts

6 shrimp with 2 tablespoons sauce: 367 calories, 9g fat (7g saturated fat), 138mg cholesterol, 290mg sodium, 51g carbohydrate (27g sugars, 1g fiber), 22g protein .

Reviews for Baked Coconut Shrimp & Apricot Sauce

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MY REVIEW
Psalm127-3 User ID: 7749892 244258
Reviewed Feb. 21, 2016

"THIS SOUNDS YUMMALICIOUS TO ME. I'll be making it for hubby&me. I'll report back when making or made."

MY REVIEW
parksville User ID: 1598935 232149
Reviewed Sep. 1, 2015

"Delicious, addictive recipe! I only had 1 lb of shrimp so made some adjustments. It is time consuming to put together, but well worth it. I didn't use the oven method, just fried the shrimp in two batches of EVOO, which took only 1 - 2 minutes per batch. Also used Thai Sweet Chili Sauce for dipping instead. We LOVED this recipe and will definitely make for many years to come!"

MY REVIEW
spoiledbasher User ID: 3194367 190699
Reviewed Nov. 2, 2014

"These were really tasty but they didn't brown well and looked a little unappetizing."

MY REVIEW
Orbs User ID: 7287623 124740
Reviewed Oct. 3, 2014

"So delicious, Debi, thank you for this recipe! I served this with your recipe for Jalapeno Buttermilk Corn Bread and a salad for lunch. I didn't include the hot sauce in the recipe; delicious."

MY REVIEW
Elora47 User ID: 2923037 200850
Reviewed Mar. 9, 2014

"Really good. I did add a bit of rice wine vinegar and let it simmer for quite a while to bring out the flavor of the red pepper flakes. I did use pre-cooked shrimp and baked for the same time as the recipe called for."

MY REVIEW
_squizzle User ID: 7645735 200849
Reviewed Mar. 2, 2014

"The only thing I would have done differently is made more."

MY REVIEW
quiltbabe User ID: 42499 199825
Reviewed Feb. 8, 2014

"Wow! Very easy to make. Made the sauce with raspberry preserves."

MY REVIEW
preachermom User ID: 4175916 196898
Reviewed Jan. 31, 2014

"Wow! Easiest Coconut Shrimp ever! Tasty too! I made my sauce with a little peach nectar, apricot preserves and hot sauce. I wasn't in the mood for the tang of cider vinegar."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.