Baked Coconut Shrimp & Apricot Sauce Recipe

Name: Baked Coconut Shrimp & Apricot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds uncooked large shrimp; 1-1/2 cups sweetened shredded coconut; 1/2 cup panko (Japanese) bread crumbs; 4 large egg whites; 3 dashes Louisiana-style hot sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup all-purpose flour; 1 cup apricot preserves; 1 teaspoon cider vinegar; 1/4 teaspoon crushed red pepper flakes

Servings: persons

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko (Japanese) bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

1
Preheat oven to 425u00b0. Place a wire rack on each of two
2
; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
3
In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
4
Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
5
Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
6
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 pounds uncooked large shrimp, 1-1/2 cups sweetened shredded coconut, 1/2 cup panko (Japanese) bread crumbs, 4 large egg whites, and more.

Yes, Baked Coconut Shrimp & Apricot Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Coconut Shrimp & Apricot Sauce

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