Crispy Baked Coconut Shrimp

Coconut Shrimp I adapted this recipe from my Betty Crocker cookbook. You can also find the recipe online here. I don’t put the shrimp in the broiler like Betty does. I feel like it doesn’t brown as well and the coconut burns more easily. I also add Dijon mustard and more ground mustard to the dipping sauce to tone down the sweetness of the apricot preserves a bit.

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Ingredients: 

For Shrimp:
  • 1 lb. cooked frozen shrimp (about 40 shrimp)
  • 1/4 cup flour
  • 2 T brown sugar
  • dash cayenne pepper powder
  • 1/4 t salt
  • 1-2 cups shredded coconut
  • 1 T lime juice
  • 1 egg
  • spray butter
For Sauce:
  • 3/4 cup apricot preserves
  • 1 T Dijon mustard
  • 1 t ground mustard
  • 1 T lime juice
Of course, this recipe starts with the shrimp. I buy bagged frozen shrimp because it’s more convenient, but you could also use shrimp cocktail. If the shrimp is frozen, thaw it out before beginning this recipe.
Thawed Shrimp
Note to self: Next time buy 20 large tiger prawns for this recipe and see how it works out.
Preheat the oven to 400. Leave the thawed shrimp in the refrigerator while you prepare the dipping sauce and get the rest of the ingredients ready. For the dipping sauce, add the apricot preserves to a small pan with the lime juice, ground mustard and Dijon mustard.
Apricot Preserves
Heat over low heat, mixing together, until the preserves are melted. You will notice it starts to become more of a sauce and less “gloppy.” Yes, I said gloppy. It is a very scientific cooking term, in case you didn’t know that.
Apricot Dipping Sauce
Now prepare the coating for the shrimp. Put the shredded coconut in one small bowl. In another, mix the egg and lime juice, beating with a fork to mix. In a third bowl mix the flour, brown sugar, cayenne pepper powder, and salt.
Breading Ingredients
Now dip each shrimp first in the flour mixture, then the egg, and then the coconut. I like to turn the shrimp over in the coconut and press it onto the shrimp to help it stay. Place each shrimp on the cookie sheet. Before placing them in the oven, spray the shrimp liberally with spray butter.
Ready for the Oven
Place the cookie sheet in the middle rack of the oven. I actually used a baking rack with my cookie sheet, but you have to remove them carefully when they are finished cooking so as not to break apart the breading. Bake the shrimp for about a half an hour or until the breading browns. When it is done, it should look like this:
Coconut Shrimp Done
Carefully remove the shrimp and serve with the dipping sauce. I also like to serve this with my mandarin orange and goat cheese salad. You can find that recipe here.

Coconut Shrimp

A Coconut Shrimp

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4 thoughts on “Crispy Baked Coconut Shrimp

  1. You are very welcome Roxanne! Thanks so much for stopping by my blog. Please let me know how they turn out. I am a new cook, trying to share what I learn with people, so I am always open to comments and suggestions! 🙂

  2. Chris made this last night and OMG, I LOVE it! I didn’t think I would, but it turned out so good and it’s definitely one of my faves. The smell throughout the home is also a good reason to make it. Yum!

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