Baked Coconut Shrimp with Spicy Apricot Dipping Sauce Recipe

Baked Coconut Shrimp with Spicy Apricot Dipping Sauce is a delicious and flavorful appetizer that combines the sweetness of coconut with a spicy kick. The shrimp are coated in a crispy coconut crust and baked to perfection, resulting in a healthier alternative to traditional fried shrimp. The spicy apricot dipping sauce adds a tangy and spicy element that complements the sweetness of the shrimp. This dish is perfect for parties or as a tasty snack.

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35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Baked Coconut Shrimp with Spicy Apricot Dipping Sauce
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Ingredients for Baked Coconut Shrimp with Spicy Apricot Dipping Sauce Recipe

  • 1/2 pound Large Shrimp, Peeled And Deveined
  • 1 Eggs
  • 0.13 cup Coconut Milk
  • 1/2 cup Shredded Coconut
  • 1/2 cup Panko Breadcrumbs
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1/4 cup Apricot Preserves
  • 1 tablespoon Soy Sauce
  • 1/2 tablespoon Sriracha Sauce
  • 1/2 tablespoon Lime Juice
  • 1 cloves Cloves Garlic, Minced

Directions: 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.
Nutrition
value
1220
calories per serving
63 g Fat62 g Protein100 g Carbs13 g FiberOther

Current Totals

  • Fat
    63g
  • Protein
    62g
  • Carbs
    100g
  • Fiber
    13g

MacroNutrients

  • Carbs
    100g
  • Protein
    62g
  • Fiber
    13g

Fats

  • Fat
    63g

Vitamins & Minerals

  • Calcium
    302mg
  • Iron
    8mg
  • Vitamin A
    470mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    92mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    6mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    154mg
  • Manganese
    2mg
  • Phosphorus
    687mg
  • Selenium
    114mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp