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A hand holding a baked coconut shrimp dipped in the apricot dipping sauce ready to be gobbled up

Baked Coconut Shrimp

This appetizer of baked coconut shrimp is a fun, crunchy and delicious!

Course Appetizer
Cuisine Seafood
Keyword baked coconut shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 44 shrimp
Calories 120 kcal
Author Elaine Benoit

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

Tools

parchment paper covered jelly roll pan

Instructions

Start on the Sauce

  1. 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

  2. Preheat oven to 400 F and line a jelly roll pan with parchment paper

  3. In a shallow bowl, add shredded coconut, panko bread crumbs, salt and chipotle powder

  4. In another shallow bowl, add flour

  5. Crack the egg in a bowl and whisk until combined

  6. 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

  7. 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

  8. Spritze the shrimp lightly with an oil mister

  9. Place pan in the oven and set timer for 8 minutes

  10. Flip shrimp and bake for 2 more minutes

  11. Place baked coconut shrimp on a platter

  12. Serve

  13. Pick up a shrimp, dip in the apricot sauce and eat

  14. Smile

  15. Enjoy

Recipe Notes

Tips:

  • 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 it
  • Nutrition Facts
    Baked Coconut Shrimp
    Amount Per Serving (5 shrimp)
    Calories 120
    % Daily Value*
    Cholesterol 29mg10%
    Sodium 127mg6%
    Potassium 18mg1%
    Carbohydrates 2g1%
    Protein 2g4%
    Vitamin A 5IU0%
    Vitamin C 0.5mg1%
    Calcium 17mg2%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.