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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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    6 servings


  • 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


  • 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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Average Rating:
  • Ashley
    Sep 8, 2020

    No comment left

  • 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.