Baked Coconut Shrimp with Apricot Dipping Sauce

Are you so ready for summer? I know it’s still a month away, but I am so ready. I love when I can leave the house knowing full well I won’t need a jacket. Except for in the conference room at work where it’s always freezing cold and I feel like I’m sitting in a refrigerator. But you know something that just screams summer to me? Coconut Shrimp. Does it for you? If not, you might just need to lean in closer. Mine was rambling on about palm trees, sand, and flip flops. Needless to say, I loved it. 😉

I had never made Coconut Shrimp before, but I’ve always wanted to make it. I don’t eat a whole lot of seafood (well, fish to be more specific). But shrimp, crab, and lobster? Ohhh yeah, baby. And this Coconut Shrimp is healthier because it’s baked and not fried. Tell me that isn’t beautiful. With all your healthy eating, you’ll be ready to hit the beach in your cute swimsuit. Or the pool if you’re in a landlocked state like me (sniffle, sniffle).

And to add the perfect sweet/spicy zing to the perfectly golden, coconut-crusted, crispy shrimpies, I whipped up this super-easy Apricot Dipping Sauce. Serve these babies for dinner or at your next summer party and I guarantee everyone will rave.

Baked Coconut Shrimp with Apricot Dipping Sauce

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Erin

Recipe type: Appetizer, Main Dish

Serves: About 35 pieces of shrimp

Ingredients

• FOR SHRIMP:
• 1 lb. large raw shrimp, peeled and deveined*
• 1-1/4 cups panko crumbs, divided
• 1-1/4 cups sweetened shredded coconut, divided
• 1 cup flour
• 3 eggs
• Cooking spray
• FOR SAUCE:
• 1 cup apricot preserves
• 2 garlic cloves (2 tsp), minced
• 2 tsp soy sauce
• 1 tsp sriracha sauce (or more if you like the heat)
• ¼ cup water

Instructions

1. Preheat oven to 400 degrees. Line two cookie sheets with parchment paper.
2. In a medium bowl, combine ¾ cup each of the panko and coconut.** Stir well to combine.
3. In a small bowl, beat eggs together.
4. Pour flour into another medium bowl.
5. Take a shrimp and dip it into the flour until it is completely covered. Shake off the excess.
6. Dunk it into the eggs and shake off the excess.
7. Finally, dip it into the panko/coconut mixture, making sure the panko and coconut stick. Place on one of the cookie sheets. Continue until panko/coconut mixture is almost gone. Then, combine remaining ¾ cup panko and coconut in same bowl to finish the rest of the shrimp.
8. Lightly spray shrimp with cooking spray and bake at 400 for 8 minutes. Turn the shrimp over and bake for another 6 to 8 minutes, checking frequently to make sure the coconut doesn't burn.
9. Meanwhile, combine all sauce ingredients in a medium saucepan over medium heat. Bring to a boil and turn to low, simmering for about 10 minutes.

Notes

*I like to get shrimp without the tails because I hate having shrimp tail scraps everywhere. But you can get the kind with the tails if you prefer. I got mine already prepped (peeled, deveined, and without tails) from Target.

**I like to use half of the panko/coconut mixture first because after awhile, the mixture can get clumpy and goopy from the moisture of the eggs.

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