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!
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!
Tips for making this appetizer:
- 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
How to make baked coconut shrimp
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.
Gather the ingredients for the dipping sauce – apricot jam, horseradish, mustard and soy sauce.
Transfer apricot sauce to a small glass bowl. (1 – below)
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.
Gather the breading ingredients for the shrimp – shredded coconut, flour, Panko bread crumbs, chipotle powder and one egg. (2)
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. (3)
Dip shrimp first in the flour, then the egg, then the breadcrumbs. (4)
Place coated shrimp on the parchment paper lined jellyroll pan. (5)
Take an olive oil mister and spray a light mist over the shrimp 0r just dribble a small amount of olive oil over it. Place the shrimp into the oven and set the timer for 8 minutes.
Once it dings, I flip the baked coconut shrimp over and put them in for another 2 minutes.
Arrange the baked 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 baked coconut shrimp on our cute little plates.
I dip one of the shrimp in the avocado sauce.
Other popular seafood recipes on Dishes Delish:
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.
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This appetizer of baked coconut shrimp is a fun, crunchy and delicious!
- 1/2 cup apricot jam
- 2 teaspoons dijon mustard heaping
- 1 1/2 teaspoons soy sauce
- 1 teaspoon horseradish prepared, heaping
- 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
- 1 egg
- 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
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
Pick up a shrimp, dip in the apricot sauce and eat
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 it