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!
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
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