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    Home » Dinner » Seafood » Baked Coconut Shrimp

    Baked Coconut Shrimp

    Last updated on August 14, 2020. Originally posted on May 7, 2018 By Elaine 38 Comments

    898 shares
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    This baked coconut shrimp with apricot dipping sauce recipe is so delicious that you are going to swoon when you taste it.  It’s also healthier than fried coconut shrimp, which makes it the perfect appetizer!

    A hand holding a crispy shrimp dipped in the apricot dipping sauce, there is also a plate of pink plate in the background

    Are you an appetizer person?  Can you make a meal of appetizers like I can?  Not that I don’t enjoy eating a full meal but sometimes I crave to eat just appetizers.  I blame it on pupu platters.

    If only the pupu platter included this baked coconut shrimp, then it really would be perfect.  The perfect pupu that no one could pooh pooh!

    I crave and eat this baked coconut shrimp at least once a month.  Why?  Because it’s not only delicious but it’s easy and fun.  I love biting into a crispy shrimp after I’ve dipped it into this sweet and spicy apricot sauce.  Absolutely glorious!

    But don’t take my word for it, you need to make it for yourself to see just how right I am!

    Helpful tips

    • Make the apricot sauce first and leave it on the counter so it stays at room temperature.
    • You can use large fresh shrimp or frozen, for some reason I prefer frozen.
    • If you use frozen shrimp, you can run cold water over it to hasten the thawing process.
    • Make sure to remove the shells as well as the tails and devein the shrimp.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    How to make baked coconut shrimp

    Step one

    Place a colander in the sink and dump the frozen shrimp in it.  Run cold water over the shrimp to hasten the thawing process.  It takes about 10 minutes to fully thaw the shrimp.  While I’m waiting, I make the apricot sauce.

    Step two

    Gather the ingredients for the dipping sauce – apricot jam, horseradish, mustard and soy sauce.

    Apricot jam, horseradish, mustard and soy sauce for the apricot dipping sauce

    Step three

    Grab a medium shallow metal mixing bowl and add the apricot jam, dijon mustard, soy sauce and horseradish. Whisk until combined.

    Transfer apricot sauce to a small glass bowl.

    Apricot dipping sauce made, panko bread crumbs, spelt flour, an egg and shrimp on a blue table

    Step four

    By now the shrimp has thawed so remove the shells and tails and make sure it’s deveined.

    Preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper.

    Step five

    Gather the breading ingredients for the shrimp – shredded coconut, flour, Panko bread crumbs, chipotle powder and one egg. (A)

    Step six

    Place flour in a one shallow bowl and bread crumbs, chipotle powder, coconut and salt in the other bowl. Crack an egg in another bowl and whisk until combined. (B)

    On the left - panko, bread crumbs, coconut, egg and flour. On the right - the flour in one bowl, and bread crumbs in another with raw shrimp in the background

    Step seven

    Dip shrimp first in the flour, then the egg, then the breadcrumbs. (C)

    Step eight

    Place coated shrimp on the parchment paper lined jellyroll pan. (D)

    On the left - shrimp in the bowl of bread crumbs and on the right - coconut dripped shrimp on a jelly roll pan on the right

    Step nine

    Take an olive oil mister and spray a light mist over the shrimp or just dribble a small amount of olive oil over it. Place the shrimp into the oven and set the timer for 8 minutes.

    Step ten

    Once it dings, flip the baked shrimp over and put them in for another 2 minutes.

    Step eleven

    Arrange the baked shrimp on a serving dish, grab the sauce and get ready to partake in this delicious appetizer.

    Coconut shrimp fresh out of the oven on a pink rectangle plate with dipping sauce off to the side and green plates in the background

    I’m drooling.  Time to plate a few baked coconut shrimp on our cute little plates.

    2 plates coconut shrimp with apricot sauce in the background, and the platter of shrimp in the background

    I dip one of the shrimp in the avocado sauce.

    Crispy shrimp lying in the apricot dipping sauce with plates of shrimp in the background

    Yum.

    A hand holding a crispy shrimp dipped in the apricot dipping sauce, there is also a plate of pink plate in the background

    Crunch!

    So delicious!

    Other popular seafood recipes

    • Shrimp scampi
    • Scallop stuffed mushrooms
    • Crab cakes

    I hope you enjoyed the baked coconut shrimp recipe!

    Please feel free to leave me a comment, do you sometimes eat appetizers as your main meal?

    And as always, may all your dishes be delish.

    If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

    A hand holding a baked shrimp that has been dipped in apricot sauce. There are plates of coconut shrimp in the background

    Baked Coconut Shrimp

    This appetizer of baked coconut shrimp is a fun, crunchy and delicious!
    5 from 14 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Seafood
    Keyword: baked coconut shrimp
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 44 shrimp
    Calories: 120kcal
    Author: Elaine Benoit

    Ingredients

    Apricot Sauce

    • ½ cup apricot jam
    • 2 teaspoons dijon mustard heaping
    • 1 ½ teaspoons soy sauce
    • 1 teaspoon horseradish prepared, heaping

    Shrimp Coating

    • 1 cup coconut shredded
    • ½ cup flour
    • ¼ teaspoon salt
    • ½ cup Panko bread crumbs
    • 1/16 teaspoon chipotle powder a pinch

    Dip it in

    • 1 egg

    The Main Event

    • 1 pound shrimp frozen or fresh, thawed, peeled and deveined
    • olive oil misted on the shrimp to help brown them (or some other mister like PAM

    Instructions

    Start on the Sauce

    • Add apricot jam, mustard, soy sauce and horseradish in a mixing bowl and whisk until combined.  Transfer apricot sauce to a small bowl and set aside
    • Preheat oven to 400 F and line a jelly roll pan with parchment paper
    • In a shallow bowl, add shredded coconut, panko bread crumbs, salt and chipotle powder
    • In another shallow bowl, add flour
    • Crack the egg in a bowl and whisk until combined
    • Place shrimp in the flour and coat both sides of each shrimp.  I usually keep the shrimp in the bowl after they are floured until all of them are done
    • Dip each piece of shrimp in the egg and dredge them into the panko/coconut mixture, making sure both sides of the shrimp are coated.  Place each shrimp on the pan
    • Spritze the shrimp lightly with an oil mister
    • Place pan in the oven and set timer for 8 minutes
    • Flip shrimp and bake for 2 more minutes
    • Place baked coconut shrimp on a platter
    • Serve
    • Pick up a shrimp, dip in the apricot sauce and eat
    • Smile
    • Enjoy

    Equipment

    stainless steel bowl
    whisk
    jelly roll pan
    parchment paper
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    Helpful tips
    • Make the apricot sauce first and leave it on the counter so it stays at room temperature.
    • You can use large fresh shrimp or frozen, for some reason I prefer frozen.
    • If you use frozen shrimp, you can run cold water over it to hasten the thawing process.
    • Make sure to remove the shells as well as the tails and devein the shrimp.

    Nutrition

    Serving: 5shrimp | Calories: 120kcal | Carbohydrates: 2g | Protein: 2g | Cholesterol: 29mg | Sodium: 127mg | Potassium: 18mg | Vitamin A: 5IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 0.4mg
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    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. aditi

      May 07, 2018 at 11:05 am

      This recipe is so simple yet so beautiful.I have never cooked shrimp in oven. Love the dip,apricot and mustard together sounds really flavorful.Am sure am trying this soon.Thanks for sharing.

      Reply
      • Elaine

        May 07, 2018 at 11:12 am

        Thanks Aditi! I really appreciate it. It is so yummy and easy!

        Reply
    2. Shadi Hasanzadenemati

      May 07, 2018 at 12:16 pm

      This is going to happen really soon! LOVE how tasty and easy this recipe is and the step by step photos make it even better! And that dipping sauce is calling my name!!

      Reply
      • Elaine

        May 07, 2018 at 2:44 pm

        Thanks so much Shadi! It’s so yummy. Especially the sauce!

        Reply
    3. Britt | Sweet Tea & Thyme

      May 07, 2018 at 12:44 pm

      I’ve never had coconut shrimp baked before! I’ve got to try it, because these look delish.

      Reply
      • Elaine

        May 07, 2018 at 2:44 pm

        Thanks Britt! They are fabulous!

        Reply
    4. Gloria

      May 08, 2018 at 10:09 am

      These are awesome. I would serve them as an appetizer or even the main dish. Coconut and shrimp are such a great pairing. Love the sauce too.

      Reply
      • Elaine

        May 09, 2018 at 9:19 am

        Thanks Gloria! It’s so yummy!!

        Reply
    5. Dominique | Perchance to Cook

      May 08, 2018 at 12:35 pm

      I love that these are baked and not fried! Also, shredded coconut is meant to be with shrimp… these look so good!

      Reply
      • Elaine

        May 09, 2018 at 9:20 am

        Thanks Dominique!! Baked is better than fried in my opinion!

        Reply
    6. Jessica Robinson

      May 08, 2018 at 8:24 pm

      Oh my goodness, I LOVE coconut shrimp and these are so delicious!! Such a great appetizer for a summer party! And that apricot dipping sauce?! Oh yea, yum!

      Reply
      • Elaine

        May 09, 2018 at 9:20 am

        Thanks so much Jessica! I appreciate it. And yes, I adore this sauce!

        Reply
    7. Kate

      May 09, 2018 at 9:14 am

      Oh my gosh, that apricot sauce sounds bonkers good! I bet these would be a huge hit at a party. Yum!

      Reply
      • Elaine

        May 09, 2018 at 9:21 am

        Hehe, Kate, Thanks 🙂

        Reply
    8. Paige

      May 10, 2018 at 11:24 pm

      Yum…I love coconut shrimp…this recipe looks easy and tasty and the dipping sauce sounds perfect

      Reply
      • Elaine

        May 12, 2018 at 1:49 pm

        Thanks so much Paige!

        Reply
    9. Helena

      May 11, 2018 at 11:12 am

      Apricot dipping sauce sounds so gooood. I love the dishes where you combine seafood with sweet sauces. Add spice to it and it becomes one-of-a-kind!

      Reply
      • Elaine

        May 12, 2018 at 1:49 pm

        Thanks Helena! I totally agree!

        Reply
    10. Veena Azmanov

      May 11, 2018 at 5:55 pm

      I love how simple and easy this is to make. I love shrimp and coconut is my favorite flavor but you added apricot and that is something I need to try for sure. Never had coconut and apricot together. I’m so trying this soon.

      Reply
      • Elaine

        May 12, 2018 at 1:50 pm

        It’s so yummy! Thanks Veena!

        Reply
    11. Sara

      May 12, 2018 at 6:32 pm

      Sometimes I giggle when I pop things into the oven to bake, too! It’s a thing, I promise. And your shrimp look INCREDIBLE. I’m loving that they’re baked, and they look super crisp and crunchy. I would eat all of them on that platter – no need for little plates! <3

      Reply
      • Elaine

        May 12, 2018 at 7:46 pm

        Hehe. Thanks so much Sara! Your comment made me smile! 🙂

        Reply
    12. Sharon

      May 12, 2018 at 9:23 pm

      I don’t know what looks more delicious – the crisply coconut shrimp or that dipping sauce! Both delicious.

      Reply
      • Elaine

        May 13, 2018 at 2:38 pm

        Hehe. Thanks so much Sharon!

        Reply
    13. Beth

      May 13, 2018 at 12:38 pm

      Oh wow! Mind blown! Apricot jam is one of my favorite flavors on the planet! I use a lemon dipping sauce sometimes but I totally can’t wait to try apricot!! Woohoo!!!

      Reply
      • Elaine

        May 13, 2018 at 2:38 pm

        It’s so scrumptious Beth!! Thank you!

        Reply
    14. prasanna hede

      May 13, 2018 at 2:08 pm

      Coconut shrimp sounds so delicious,I would have eaten a few immediately instead of waiting! Apricot sauce is something I need to check.

      Reply
      • Elaine

        May 13, 2018 at 2:40 pm

        I have been known to eat a few coconut shrimp before I plate them for everyone else. It’s a taste test…at least that is what I tell my hubby.

        Reply
    15. Leslie

      May 13, 2018 at 2:25 pm

      That sauce sounds divine! There’s something about apricot flavor that is just so refreshing and gives me the warm fuzzies haha!

      Reply
      • Elaine

        May 13, 2018 at 2:40 pm

        Hehe Leslie! Thank you!

        Reply
    16. Michele @ Queenbeebaker

      May 13, 2018 at 9:18 pm

      We love coconut shrimp in our house. The apricot dipping sauce sounds like the perfect accompaniment! Looks and sounds amazing!

      Reply
      • Elaine

        May 14, 2018 at 7:57 am

        Thanks so much Michele!

        Reply
    17. Jenna

      May 14, 2018 at 10:42 am

      Lol you giggle a little 🙂 I would too! These sound delightful and easy. And the sauce sounds so good! I was surprised by the dijon in it but now I am so intrigued!

      Reply
      • Elaine

        May 14, 2018 at 12:13 pm

        Thanks Jenna. I giggle a lot when I’m thinking or making food! 🙂

        Reply
    18. Sara

      May 14, 2018 at 1:20 pm

      I love coconut shrimp! Your recipe sounds great and not too complicated so I am definitely going to try this over the summer! I love the idea of adding dijon, what a great flavor addition!

      Reply
      • Elaine

        May 25, 2018 at 2:35 pm

        Thank you Sara!! It isn’t complicated at all!

        Reply
    19. Stephanie Simmons

      May 14, 2018 at 11:39 pm

      Wow! Everything about this screams delicious! The apricot sauce is sooo unique too!

      Reply
      • Elaine

        May 15, 2018 at 7:26 am

        Thank you Stephanie! It’s really delicious and easy!

        Reply

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