Name: Baked Coconut Shrimp & Apricot Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Baked Coconut Shrimp & Apricot Sauce

1. 1-1/2 pounds uncooked large shrimp -

2. 1-1/2 cups sweetened shredded coconut -

3. 1/2 cup panko bread crumbs -

4. 4 large egg whites -

5. 3 dashes Louisiana-style hot sauce -

6. 1/4 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 1/2 cup all-purpose flour -

9. Sauce: -

10. 1 cup apricot preserves -

11. 1 teaspoon cider vinegar -

12. 1/4 teaspoon crushed red pepper flakes -

How to cook deliciously - Baked Coconut Shrimp & Apricot Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.

5. Stage

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