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!
Seafood Cravings
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!
On to the Baked Coconut Shrimp Recipe
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 from the shrimp. I also remove the tails.
I preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper.
I gather shredded flour, coconut, panko bread crumbs, a little salt, some chipotle powder, one egg and two shallow bowls.
I put the flour in the first bowl. I put the coconut, panko bread crumbs, salt and chipotle in the other. I beat the egg in a third, smaller bowl.
These three bowls form my baked coconut shrimp production line!
I take the shrimp, five at a time and dip them into the flour, coating them on both sides.
Next, I dip each piece of shrimp into the egg and then into the panko/coconut mixture. I place each coated shrimp on the parchment-lined jelly roll pan.
Oven Time
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.
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? You can also Pin any photo to Pinterest and Yum the recipe to Yummly.
And as always, may all your dishes be delish.
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
Serve
Pick up a shrimp, dip in the apricot sauce and eat
Smile
Enjoy
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.
Thanks Aditi! I really appreciate it. It is so yummy and easy!
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!!
Thanks so much Shadi! It’s so yummy. Especially the sauce!
I’ve never had coconut shrimp baked before! I’ve got to try it, because these look delish.
Thanks Britt! They are fabulous!
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.
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 look 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 🙂
Yum…I love coconut shrimp…this recipe looks easy and tasty and the dipping sauce sounds perfect
Thanks so much Paige!
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!
Thanks Helena! I totally agree!
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.
It’s so yummy! Thanks Veena!
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
Hehe. Thanks so much Sara! Your comment made me smile! 🙂
I don’t know what looks more delicious – the crisply coconut shrimp or that dipping sauce! Both delicious.
Hehe. Thanks so much Sharon!
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!!!
It’s so scrumptious Beth!! Thank you!
Coconut shrimp sounds so delicious,I would have eaten a few immediately instead of waiting! Apricot sauce is something I need to check.
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.
That sauce sounds divine! There’s something about apricot flavor that is just so refreshing and gives me the warm fuzzies haha!
Hehe Leslie! Thank you!
We love coconut shrimp in our house. The apricot dipping sauce sounds like the perfect accompaniment! Looks and sounds amazing!
Thanks so much Michele!
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!
Thanks Jenna. I giggle a lot when I’m thinking or making food! 🙂
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!
Thank you Sara!! It isn’t complicated at all!
Wow! Everything about this screams delicious! The apricot sauce is sooo unique too!
Thank you Stephanie! It’s really delicious and easy!