Baked Coconut Shrimp with Apricot Dipping Sauce
Baked coconut shrimp has a lightly sweet flavor, and when served with an apricot dipping sauce containing a hint of spice, it's a tropical sensation!
Ingredients
Coconut Shrimp
- 1 lb. large or extra large shrimp peeled and deveined
- 1 ¼ cups cornstarch
- ½ teaspoon paprika or ¼ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
- 2 large eggs
- ¼ teaspoon kosher salt
- 1 ½ cups coconut
- ½ cup Panko bread crumbs
Apricot Dipping Sauce
- ¼ cup apricot jam
- ¼ cup Thai chili sauce
Instructions
- Preheat oven to 400 degrees
Coconut Shrimp
- Thaw shrimp using one of the methods listed in the post above.
- Mix cornstarch, paprika and garlic powder in one bowl.
- Mix eggs and salt in another bowl.
- Combine coconut and Panko bread crumbs in a third bowl.
- Coat shrimp in cornstarch mixture, then dip in egg mixture, then roll in coconut crumb mixture. Place on a large, ungreased baking sheet.
- Bake at 400 degrees for 15-20 minutes, until coconut and crumbs are lightly browned.
Apricot Dipping Sauce
- Mix together apricot jam and Thai dipping sauce.
- Place in small serving bowl and serve with coconut shrimp.
Notes
To Fry shrimp: Fill a frying pan with ¼ - ½ inch coconut or canola oil and heat until oil is 350 degrees (or when small bubbles form around a wooden spoon.) Cook 2-3 minutes until shrimp is pink and coconut is golden. Remove and drain on paper towel.
To Air Fry Shrimp: Place coated shrimp in air fryer basket, and fry at 400 degrees for 7 minutes, then turn the shrimp over and cook an additional 4 minutes or until shrimp is pink and coconut is golden.
Substitute apricot jam with mango or orange jam, if desired.
Nutrition
Serving: 1pieceCalories: 56kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 62mgPotassium: 55mgFiber: 1gSugar: 2gVitamin A: 33IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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