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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

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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