Baked Coconut Shrimp & Apricot Sauce

Name: Baked Coconut Shrimp & Apricot Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters apricot preserves; 1 teaspoon cider vinegar; 128 grams flaked coconut; 128 grams flaked coconut; 4 egg whites; 63 grams all-purpose flour; 3 dashes Louisiana-style hot sauce; 30 grams panko (Japanese) bread crumbs; 0 teaspoons pepper; 0 teaspoons crushed red pepper flakes; 0 teaspoons salt; 680 grams uncooked large shrimp

Baked Coconut Shrimp & Apricot Sauce is a dairy free and pescatarian main course. One portion of this dish contains approximately 28g of protein, 15g of fat, and a total of 401 calories. This recipe serves 6. A mixture of apricot preserves, hot sauce, panko bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 35 minutes. Users who liked this recipe also liked Baked Coconut Shrimp with Pineapple Dipping Sauce, Baked Coconut Shrimp with Garlic Plum Dipping Sauce, and Baked Coconut Shrimp with Creamy Sweet Chili Sauce.

Instructions

Preheat oven to 425°.

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Oven

Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.

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Cooking Spray

Shrimp

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Baking Sheet

Wire Rack

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.

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Salt And Pepper

Breadcrumbs

Egg Whites

Hot Sauce

Coconut

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Whisk

Bowl

Place flour in a third shallow bowl.

Ingredients you will need

All Purpose Flour

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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.

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Egg Whites

Coconut

Shrimp

All Purpose Flour

Dip

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Bowl

Place shrimp on racks of prepared pans.

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Shrimp

Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.

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Coconut

Shrimp

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Oven

Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted.

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Preserves

Sauce

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Sauce Pan

Serve shrimp with sauce.

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Shrimp

Sauce

Equipment

Ingredients

Servings:

237milliliters

apricot preserves 1teaspoon

cider vinegar 128grams

flaked coconut 128grams

flaked coconut 4

egg whites 63grams

all-purpose flour 3dashes

Louisiana-style hot sauce 30grams

panko (Japanese) bread crumbs 0teaspoons

pepper 0teaspoons

crushed red pepper flakes 0teaspoons

salt 680grams

uncooked large shrimp

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp can be paired with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Pedroncelli East Side Vineyard Sauvignon Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Pedroncelli East Side Vineyard Sauvignon Blanc

Aromatic with a bouquet of passion fruit, peach, and grassy notes. The fresh flavors are layered with lemongrass, green apple, and honey. This Sauvignon Blanc is tart-sweet and quite refreshing with well-integrated acidity.