Baked Coconut Shrimp with Spicy Apricot Dipping Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow bowl, whisk together the eggs and coconut milk. In another shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, and pepper.
• STEP 3.Dip each shrimp into the egg mixture, allowing any excess to drip off, then coat it in the coconut breadcrumb mixture. Place the coated shrimp onto the prepared baking sheet.
• STEP 4.Bake for 12-15 minutes, or until the shrimp are golden brown and crispy.
• STEP 5.While the shrimp are baking, prepare the spicy apricot dipping sauce. In a small bowl, mix together the apricot preserves, soy sauce, sriracha, lime juice, and minced garlic.
• STEP 6.Serve the baked coconut shrimp hot with the spicy apricot dipping sauce on the side.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to use large shrimp for this recipe, as they will be easier to coat and handle.
• For extra crispiness, you can spray the coated shrimp with cooking spray before baking.
• If you prefer a milder sauce, reduce the amount of sriracha or omit it altogether.
• Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for a few minutes to regain crispiness.
• The spicy apricot dipping sauce can be stored in the refrigerator for up to a week. It also pairs well with other seafood dishes or grilled meats.

Storage and Serving

• Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
• Reheat the shrimp in the oven or air fryer for a few minutes to regain crispiness.
• Serve the baked coconut shrimp hot with the spicy apricot dipping sauce on the side.
• The spicy apricot dipping sauce can be stored in the refrigerator for up to a week.
• The sauce also pairs well with other seafood dishes or grilled meats.