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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


  • 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


  • 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 equals 367 calories, 9 g fat (7 g saturated fat), 138 mg cholesterol, 290 mg sodium, 51 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Baked Coconut Shrimp & Apricot Sauce

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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."

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!"

Reviewed Nov. 2, 2014

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

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."

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."

Reviewed Mar. 2, 2014

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

Reviewed Feb. 8, 2014

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

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.