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Coconut Shrimp with Dipping Sauce

 Coconut Shrimp with Dipping Sauce
With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from weeknight dinner to special event.
5 ServingsPrep: 1 hour + marinating Bake: 15 min.


  • 1 can (13.66 ounces) light coconut milk, divided
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup minced fresh cilantro
  • 1-1/4 pounds uncooked medium shrimp
  • 3/4 cup all-purpose flour
  • 4 egg whites
  • 3/4 cup panko (Japanese) bread crumbs
  • 3/4 cup flaked coconut, lightly toasted
  • 1/3 cup reduced-sugar apricot preserves
  • 1 teaspoon spicy brown mustard


  • Place 2 tablespoons coconut milk in a small bowl; cover and
  • refrigerate. In a large resealable plastic bag, combine the
  • jalapeno, cilantro and remaining coconut milk. Peel and devein
  • shrimp, leaving tails on. Add to bag; seal and turn to coat.
  • Refrigerate for 1 hour.
  • Place flour in a shallow bowl. In another bowl, lightly beat the egg
  • whites. In a third bowl, combine bread crumbs and coconut. Drain
  • shrimp and discard marinade. Dip shrimp in flour and egg whites,
  • then roll in crumb mixture.
  • Place on a baking sheet coated with cooking spray. Bake at 400°

2 of 2

Coconut Shrimp with Dipping Sauce (continued)

Directions (continued)

  • for 7-9 minutes on each side or until lightly browned. Meanwhile,
  • for dipping sauce, add preserves and mustard to the reserved coconut
  • milk. Serve with shrimp. Yield: 5 servings.
Nutritional Facts: about 10 shrimp with 5 teaspoons sauce equals 324 calories, 11 g fat (8 g saturated fat), 168 mg cholesterol, 316 mg sodium, 30 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.