Baked Coconut Shrimp
This baked coconut shrimp is crisp, golden, and full of flavor, paired with a sweet and slightly spicy apricot dipping sauce. A lighter alternative to fried shrimp, it’s perfect as a party appetizer, game-day snack, or tropical-inspired treat.
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 breadcrumbs
- 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 breadcrumbs, 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
- Arrange the baked coconut shrimp on a platter.
- Dip shrimp in the apricot sauce and eat, smile, and enjoy.
Notes
Helpful tips
- Make the apricot sauce first and let it sit at room temperature until serving.
- The sauce has some spice, but for extra heat, add chili powder along with chipotle powder to the breadcrumb mixture.
- Fresh large raw shrimp or frozen shrimp both work; frozen is often more economical.
- To thaw frozen shrimp, place them in a sieve or colander in the sink and run cold water over them. It takes about ten minutes. You don’t need to run the water continuously—alternate between running water, separating the shrimp with your hands, and rerunning water until the shells can be removed easily.
- Remove shells, tails, and veins so the shrimp are ready to eat without extra work.
- Spelt flour is my preference, but all-purpose flour works just as well.
- Store leftover coconut shrimp in an airtight container in the fridge. Reheat in an oven, air fryer, or toaster oven at 300°F for 6–8 minutes until warmed through and crispy.
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