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Baked Coconut Shrimp

This crispy baked coconut shrimp recipe is light, crunchy, and paired with an apricot dipping sauce for the ultimate appetizer. Healthier than fried shrimp but with all the same amazing flavor, you’re going to love this crave-worthy starter!

A hand holding a shrimp that has been dipped in the sauce

Wait until you try this healthier version of deep fried coconut shrimp. Not only are you going to love that it’s not saturated by oil from deep frying, but you are going to adore the crunch and flavor of this crispy shrimp recipe.

And dip it in the apricot sauce and you’re going to be yumming your way through this appetizer.

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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.

That’s why I crave and eat this baked coconut shrimp at least once a month.

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Helpful tips

  • Make the apricot sauce first and leave it on the counter so it stays at room temperature.
  • The apricot sauce is spicy, but if you want some extra kick to your appetizer, add some chili powder along with chipotle powder to the breadcrumb mixture.
  • You can use fresh large raw shrimp or frozen. I prefer frozen mainly because the cost is more economical.
  • If you use frozen shrimp, place them in a sieve or colander in your sink and run cold water over it to hasten the thawing process. It only takes around ten minutes to thaw. And don’t worry, you won’t have to run the water the whole ten minutes. I usually run water, use my hands to separate the shrimp, then run more water and repeat until I can easily remove the shells.
  • Make sure to remove the shells as well as the tails and devein the shrimp. This way you can eat the whole shrimp without having to dig out the meat in the tail shell.
  • I use spelt flour because I love it, but you can use all purpose flour if you prefer.
  • You can store coconut shrimp in an airtight container in the fridge. You can easily reheat them in an oven, air fryer, or toaster oven. I reheat these crispy coconut shrimp at 300 F, for 6 – 8 minutes.
A pink platter with coconut shrimp on a blue board with dip next to it
Photo Credit: Dishes Delish.

How to make baked coconut shrimp

Pre-step

Get a colander or sieve, three bowls or plates, whisk, baking sheet, and parchment paper.

Step one

Place a colander in the sink and add the frozen shrimp to 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 and separating the shrimp, 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 and leave it on the counter.

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 the shrimp are deveined. Place on a large platter and pat dry with paper towels.

Step five

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

Step six

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

Step seven

Place flour in a one shallow bowl. Breadcrumbs, chipotle powder, coconut, and salt in a second bowl. Crack an egg in a third bowl and whisk until combined. (B) You may need two eggs, but just start with one.

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 eight

Dip shrimp first in the flour mixture, then the beaten egg, then the panko crumbs. (C)

Step nine

Place coated shrimp on the parchment paper lined jellyroll pan. Leave room between each shrimp. (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 ten

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 eleven

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

Step twelve

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

Pink platter with the crispy shrimp with some sauce beside it

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

Two green plates with the shrimp appetizer on them with sauce close by

I dip one in the apricot sauce.

A baked shrimp in the apricot sauce with the appetizer in the back

Yum.

A hand holding a shrimp that has been dipped in the sauce

Crunch!

So delicious!

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 FACEBOOKTWITTERINSTAGRAM 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 crispy baked coconut shrimp recipe is light, crunchy, and paired with an apricot dipping sauce for the ultimate appetizer. Healthier than fried shrimp but with all the same amazing flavor, you’re going to love this crave-worthy starter!
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

Ingredients

Apricot Sauce

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

Shrimp Coating

  • 1 cup coconut shredded
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/2 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.
    1/2 cup apricot jam, 2 teaspoons dijon mustard, 1 1/2 teaspoons soy sauce, 1 teaspoon horseradish
  • 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.
    1 cup coconut, 1/4 teaspoon salt, 1/2 cup Panko bread crumbs, 1/16 teaspoon chipotle powder
  • In another shallow bowl, add flour.
    1/2 cup flour
  • Crack the egg in a third bowl and whisk until combined.
    1 egg
  • Pat down the shrimp with paper towels. Place shrimp in the flour and coat both sides. I usually keep the shrimp in the bowl after they are floured until all of them are covered.
    1 pound shrimp
  • 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 baking sheet or jelly roll pan.
  • Spritze the shrimp lightly with an oil mister. Bake for 8 minutes. Flip shrimp and bake for 2 more minutes.
    olive oil
  • Place baked coconut shrimp on a platter.
  • Dip shrimp in the apricot sauce and eat.
  • Smile
  • Enjoy
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Notes

Helpful tips
  • Make the apricot sauce first and leave it on the counter so it stays at room temperature.
  • The apricot sauce is spicy, but if you want some extra kick to your appetizer, add some chili powder along with chipotle powder to the breadcrumb mixture.
  • You can use fresh large raw shrimp or frozen. I prefer frozen mainly because the cost is more economical.
  • If you use frozen shrimp, place them in a sieve or colander in your sink and run cold water over it to hasten the thawing process. It only takes around ten minutes to thaw. And don’t worry, you won’t have to run the water the whole ten minutes. I usually run water, use my hands to separate the shrimp, then run more water and repeat until I can easily remove the shells.
  • Make sure to remove the shells as well as the tails and devein the shrimp. This way you can eat the whole shrimp without having to dig out the meat in the tail shell.
  • I use spelt flour because I love it, but you can use all purpose flour if you prefer.
  • You can store coconut shrimp in an airtight container in the fridge. You can easily reheat them in an oven, air fryer, or toaster oven. I reheat these crispy coconut shrimps at 300 F, for 6 – 8 minutes.

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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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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38 Comments

  1. 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.

  2. 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!!

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

  4. 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.

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

  6. 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!

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

  8. 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!

  9. 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.

  10. 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

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

  12. 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!!!

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

    1. 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.

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

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

  16. Lol you giggle a little πŸ™‚ 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!

  17. 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!

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