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A hand holding a baked shrimp that has been dipped in apricot sauce. There are plates of coconut shrimp in the background

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 120kcal


Apricot Sauce

  • ½ cup apricot jam
  • 2 teaspoons dijon mustard heaping
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon horseradish prepared, heaping

Shrimp Coating

  • 1 cup coconut shredded
  • ½ cup flour
  • ¼ teaspoon salt
  • ½ 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


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
  • 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


Helpful 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 the shrimp.


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