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!
- 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
The Making of the Baked Coconut Shrimp
First thing I do is take a pound of shrimp from the freezer and place it in my colander. I run some cold water over it to hasten thawing.
As I’m waiting for the shrimp to thaw, I start on the apricot sauce. I grab my medium shallow metal mixing bowl and add 1/2 cup apricot jam, 2 heaping teaspoons dijon mustard, 1 1/2 teaspoons soy sauce and a heaping teaspoon of horseradish! I take my trusty whisk and whisk it all together until it’s combined.
I scoop out the apricot sauce and place it in a small glass bowl.
By now the shrimp has thawed so I remove all of the shells and tails and make sure it’s deveined
I preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper.
Process shots for the Baked Coconut Shrimp:
- Apricot sauce featured front and center. The deveined shelled shrimp in the background along with the rest of the ingredients
- Shredded coconut, flour, panko bread crumbs, some chipotle powder and one egg
- Flour in a shallow bowl and bread crumbs, chipotle powder, coconut and salt in the other bowl
- Shrimp coated in the flour with the egg wash in the background
- Shrimp lined on the jelly roll pan
I take my olive oil mister and spray a light mist over the shrimp. I then pop the shrimp into the oven and giggle a little.
Oh, and I do set the timer for 8 minutes.
Once it dings, I flip the baked coconut shrimp over and put them in for another 2 minutes.
Time to 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.
Let’s do some dippy dippy do of the baked coconut shrimp.
And some lifting of the baked coconut shrimp out of the delicious apricot 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