Easy Baked Coconut Shrimp

These Easy Baked Coconut Shrimp are crisp, golden and delicious served with a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!


1 lb large raw shrimp, peeled and deveined
1/2 cup + 1 Tbsp shredded sweetened coconut
1/2 cup + 1 Tbsp panko crumbs
2 Tbsp flour
1 large egg
pinch salt
non-stick spray

For the Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves
1 Tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes


  1. For the sauce, combine all the ingredients and place in a small bowl.
  2. Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
  3. Combine coconut flakes, panko crumbs and salt in a bowl.
  4. Place the flour on a small dish. Whisk egg in another bowl.
  5. Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
  6. 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 though. Remove from oven and serve with dipping sauce.


8 servings



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