Baked Coconut Shrimp & Apricot Sauce
Panko crumbs give this spicy baked coconut shrimp its crunch. It’s great for an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas
Ingredients
- 1-1/2 pounds uncooked large shrimp
- 1-1/2 cups sweetened shredded coconut
- 1/2 cup panko 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
Reviews
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Pina colada sauce should be offered w/this.
This was delicious and the sauce was fantastic--If/when I make it again I would probably buy jumbo shrimp instead of large because some of them wanted to fall through the wire racks and it took forever to do the coating process--I think jumbo shrimp would quicken the process but they were great
THIS SOUNDS YUMMALICIOUS TO ME. I'll be making it for hubby&me. I'll report back when making or made.
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!
These were really tasty but they didn't brown well and looked a little unappetizing.
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.
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.
The only thing I would have done differently is made more.
Wow! Very easy to make. Made the sauce with raspberry preserves.