Baked Coconut Shrimp & Apricot Sauce

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Ingredients

  • 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

Instructions

  • 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.