Baked Coconut Shrimp
This baked coconut shrimp is perfectly crisp on the outside, tender on the inside, and served with a sweet apricot dipping sauce for a flavor combination that’s hard to resist. A lighter alternative to fried shrimp, it delivers the same irresistible crunch and taste, making it a must-have appetizer for any occasion.
Just wait until you taste this lighter take on deep-fried coconut shrimp. You’ll love that it isn’t weighed down by excess oil, and you’ll be hooked on the incredible crunch and flavor of every bite.
Pair this crispy shrimp with the sweet apricot dipping sauce, and you’ll be happily savoring your way through this irresistible appetizer.
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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.
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. (A)
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. (B)
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. (C)
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. (D) You may need two eggs, but just start with one.
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Step eight
Dip shrimp first in the flour mixture, then the beaten egg, then the panko crumbs. (E)
Step nine
Place coated shrimp on the parchment paper lined jellyroll pan. Leave room between each shrimp. (F)
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.
I’m drooling. Time to plate a few shrimp on our cute little plates.
I dip one in the apricot sauce.
And eat. So delicious!
Other popular seafood recipes
I hope you enjoyed this baked coconut shrimp recipe!
And as always, may all your dishes be delish.
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Baked Coconut Shrimp
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 breadcrumbs
- 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 breadcrumbs, 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
- Arrange the baked coconut shrimp on a platter.
- Dip shrimp in the apricot sauce and eat, smile, and enjoy.
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Helpful tips
- Make the apricot sauce first and let it sit at room temperature until serving.
- The sauce has some spice, but for extra heat, add chili powder along with chipotle powder to the breadcrumb mixture.
- Fresh large raw shrimp or frozen shrimp both work; frozen is often more economical.
- To thaw frozen shrimp, place them in a sieve or colander in the sink and run cold water over them. It takes about ten minutes. You don’t need to run the water continuously—alternate between running water, separating the shrimp with your hands, and rerunning water until the shells can be removed easily.
- Remove shells, tails, and veins so the shrimp are ready to eat without extra work.
- Spelt flour is my preference, but all-purpose flour works just as well.
- Store leftover coconut shrimp in an airtight container in the fridge. Reheat in an oven, air fryer, or toaster oven at 300°F for 6–8 minutes until warmed through and crispy.
Nutrition
Originally published in May of 2018.
These are awesome. I would serve them as an appetizer or even the main dish. Love the sauce too.
Thanks Gloria! It’s so yummy!!
I love that these are baked and not fried! Also, shredded coconut is meant to be with shrimp… these were so good!
Thanks Dominique!! Baked is better than fried in my opinion!
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!
Thanks so much Jessica! I appreciate it. And yes, I adore this sauce!
Oh my gosh, that apricot sauce sounds bonkers good! I bet these would be a huge hit at a party. Yum!
Hehe, Kate, Thanks đŸ™‚
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 took it over the top.
Thanks, Veena!
I don’t know what was more delicious – the crisply coconut shrimp or that dipping sauce!
Hehe. Thanks so much Sharon!
These were delightful and easy. And the sauce was so good!
Thanks, Jenna.