Jason and I ordered coconut shrimp at a restaurant the other night where it was served with orange slices and did not deliver. Then I saw this post for a baked coconut shrimp instead of fried and using panko instead of heavy bread crumbs and an apricot sauce. I will admit I was a bit leary of baking the shrimp and losing some flavor. Boy was I wrong, these had the perfect crunch and were light and airy with the sweet coconut flavor. The apricot sauce was sweet yet spicy and hot from the red pepper flakes. We ate the entire plate and left me wanting more the next night. I definitely put this in the book as a great party appetizer because it was easy, flavorful and healthier and lets be honest, who doesn't love coconut shrimp?!
Baked Coconut Shrimp
Serves: 8 Serving Size: 3 shrimp
Ingredients:1 lb (24) large shrimp, peeled and de-veined (weight after peeled)
½ cup shredded sweetened coconut
½ cup panko crumbs
2 Tbsp all-purpose flour
1 large egg
For the Sweet and Spicy Dipping Sauce:½ cup apricot preserves (you can use sugar free if you wish)
1 Tbsp rice wine vinegar
¾ tsp crushed red pepper flakes
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked through. Remove from oven and serve with dipping sauce.