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
Baked Coconut Shrimp & Apricot Sauce
Baked Coconut Shrimp & Apricot Sauce
Prep Time
25 min
Cook Time
10 min
Yield
6 servings
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
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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