Baked Coconut Shrimp & Apricot Sauce

Name: Baked Coconut Shrimp & Apricot Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 1-1/2 pounds uncooked large shrimp; 1-1/2 cups sweetened shredded 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

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 (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

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 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.

Nutrition 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.

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Originally published as Un-Fried Coconut Shrimp in Taste of Home February/March 2014

Reviews

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Average Rating:

Linda

Mar 16, 2019

Pina colada sauce should be offered w/this.
scubacas

Nov 22, 2016

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
Psalm127-3

Feb 21, 2016

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

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!
spoiledbasher

Nov 2, 2014

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

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.
Elora47

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.
_squizzle

Mar 2, 2014

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

Feb 8, 2014

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

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.