Best 7 Baked Coconut Shrimp With Apricot Sauce Ww Recipes

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**Baked Coconut Shrimp with Apricot Sauce: A Culinary Symphony of Sweet and Savory Flavors**

Indulge in the tantalizing flavors of our baked coconut shrimp with apricot sauce, a culinary masterpiece that marries the crispy crunch of coconut with the succulent sweetness of shrimp. This delectable dish features tender shrimp coated in a flavorful blend of coconut flakes, panko breadcrumbs, and a hint of lime zest, creating a golden-brown crust that shatters upon each bite. The accompanying apricot sauce adds a vibrant tanginess, balancing the richness of the shrimp and coconut with its fruity notes. This recipe caters to various dietary preferences, offering both a Weight Watchers-friendly version and a traditional version for those seeking a more indulgent treat. Additionally, we provide a gluten-free variation to accommodate individuals with gluten sensitivities. Join us on a culinary adventure as we guide you through the simple steps of preparing this delightful appetizer or main course that is sure to impress your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

BAKED COCONUT SHRIMP & APRICOT SAUCE



Baked Coconut Shrimp & Apricot Sauce image

Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.

Provided by Catherine McCord

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Canola or olive oil spray
1 pound frozen raw peeled and deveined shrimp, thawed and tails removed
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 large eggs, beaten, or 1/2 cup buttermilk
1 cup unsweetened shredded coconut
1/2 cup ketchup
2 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1/2 teaspoon minced ginger

Steps:

  • For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
  • Pat the shrimp dry.
  • Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
  • Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
  • When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
  • Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
  • Serve the coconut shrimp with the dipping sauce on the side.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE



Coconut Shrimp with the Best Dipping Sauce image

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 11

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Steps:

  • Rinse shrimp in cold water and pat dry with paper towels.
  • Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
  • Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
  • Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

Shredded coconut lends a crunchy and chewy texture to the coating for tender baked shrimp.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 31

Number Of Ingredients 12

3/4 cup apricot preserves
1 tablespoon lime juice
1/2 teaspoon ground mustard
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon salt
Dash of ground red pepper (cayenne)
1 egg
1 tablespoon lime juice
1 cup shredded coconut
1 lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen
2 tablespoons butter or margarine, melted

Steps:

  • In 1-quart saucepan, mix apricot preserves, 1 tablespoon lime juice and the mustard. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
  • Move oven rack to lowest position. Heat oven to 425°F. Spray rack in broiler pan with cooking spray.
  • In shallow bowl, mix flour, brown sugar, salt and red pepper. In another shallow bowl, beat egg and 1 tablespoon lime juice. In third shallow bowl, place coconut.
  • Coat each shrimp with flour mixture, then dip each side into egg mixture and coat well with coconut. Place on rack in broiler pan. Drizzle with butter.
  • Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with preserves mixture.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g

AIR-FRYER COCONUT SHRIMP AND APRICOT SAUCE



Air-Fryer Coconut Shrimp and Apricot Sauce image

Coconut and panko crumbs give this spicy air-fryer shrimp its crunch. It's perfect for an appetizer or for your main meal. -Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. , In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Nutrition Facts : Calories 410 calories, Fat 10g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 418mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.

BAKED COCONUT SHRIMP WITH CURRIED APRICOT SAUCE



Baked Coconut Shrimp With Curried Apricot Sauce image

Great as a main dish served with rice and veggies, or as an appetizer. I had a lot of leftover sauce, so you may want to cut the sauce recipe, or just make more yummy shrimp to use it up!

Provided by L-Burden

Categories     Coconut

Time 40m

Yield 24 shrimp, 6 serving(s)

Number Of Ingredients 10

24 large shrimp (fresh or frozen in shells)
1 cup mayonnaise or 1 cup salad dressing
3 tablespoons apricot preserves
1 teaspoon curry powder
2 tablespoons cooking oil
1 1/2 cups shredded coconut (toasted)
1/4 cup cornstarch
2 teaspoons sugar
1/2 teaspoon salt
3 slightly beaten egg whites

Steps:

  • Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
  • Preheat oven to 400 degrees.
  • For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
  • Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
  • In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
  • In another small shallow dish place the egg whites.
  • Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
  • Arrange shrimp in prepared pan.
  • Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
  • Serve with sauce.

Nutrition Facts : Calories 398.6, Fat 26.4, SaturatedFat 9.9, Cholesterol 52.7, Sodium 606.7, Carbohydrate 33.7, Fiber 1.2, Sugar 17.8, Protein 8.6

Tips:

  • To ensure the shrimp cooks evenly, make sure they are all relatively the same size.
  • Use a good quality apricot preserves for the sauce. This will make a big difference in the final flavor.
  • If you don't have any apricot preserves, you can substitute another type of fruit preserves, such as peach or orange marmalade.
  • You can also add a bit of honey or maple syrup to the sauce to make it sweeter.
  • Serve the shrimp immediately after they are cooked. This will help them stay crispy.

Conclusion:

This baked coconut shrimp with apricot sauce is a quick and easy recipe that is perfect for a weeknight meal. The shrimp are coated in a crispy coconut breading and then baked until golden brown. The apricot sauce is tangy and sweet, and it pairs perfectly with the shrimp. This dish is sure to be a hit with your family and friends.

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