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Baked Coconut Shrimp & Apricot Sauce

 Baked Coconut Shrimp & Apricot Sauce
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
6 ServingsPrep: 25 min. Bake: 10 min.


  • 1-1/2 pounds uncooked large shrimp
  • 1-1/2 cups flaked coconut
  • 1/2 cup panko (Japanese) bread crumbs
  • 4 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


  • 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.
  • 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.
  • Dip shrimp in flour to coat lightly; shake off excess. Dip in egg
  • white mixture, then in coconut mixture, patting to help coating

2 of 2

Baked Coconut Shrimp & Apricot Sauce (continued)

Directions (continued)

  • adhere. Refresh coconut mixture in bowl with reserved mixture as
  • needed.
  • Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side
  • or until coconut is lightly browned and shrimp turn pink.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.