Coconut Shrimp with Apricot “Sweet and Sour Sauce”
The Inspiration…
I live in Buffalo. It is cold. It is snowy. It is cold and snowy for at least 50% of the year. As someone who lives in a place where it is cold and snowy 50% of the year, I often find myself daydreaming of laying on a beach somewhere, eating all the seafood and drinking a fun cocktail out of a coconut. Since I don’t have a beach, and I don’t have a coconut, I thought I should still try to bring a little of the vacation-life to me. The result is this fabulous baked coconut shrimp.
If you’ve ever ordered coconut shrimp out at a restaurant it is usually served alongside some type of sweet chili sauce. I didn’t have any on hand, but the sauce I concocted is the easiest, but one of the tastiest, sauces I’ve made, and it pairs perfectly with this shrimp!
I hope you’re not afraid to get your hands dirty! Roll up your sleeves and I’ll teach you how to make this dish!
Start with about 40 large raw, peeled and deveined shrimp, rinsed and patted dry. Get out three shallow bowls or plates. In the first, put your flour and salt. In the second, beat 2 eggs with water. In the third, mix together your sweetened and unsweetened coconut flakes. Spray a baking sheet with non-stick spray and let’s get going!
Take a shrimp and lightly dredge it in your seasoned flour with one hand (This is now your “wet” hand.). Then dip it in the egg mixture using your other hand (This is now your “dry” hand.). Take the shrimp out of the egg with your “wet” hand and place it in the coconut flakes. With your dry hand, cover the shrimp with the coconut and pat down to get the coconut to stick. Then place it on the baking sheet.
Now spray the tops of the shrimp with your non-stick spray again. I use an avocado oil spray and it works great. Throw the tray in the oven and cook for about 18 minutes, until the tops are golden brown.
While those cook, let’s whip up the “sweet and sour” sauce. Mix together the apricot preserves, water, and rice vinegar then set it aside. I told you it was easy!
This shrimp recipe would also be delicious with my Coconut Rice and Mango Salsa!
Serve right away so they stay nice and crisp and picture yourself in a cabana enjoying your shrimp dinner!
Coconut Shrimp with Apricot "Sweet and Sour" Sauce
Ingredients
- 40 large, raw, peeled and deveined shrimp
- 1/4 cup coconut flour
- 1/4 cup all purpose flour
- 1 tsp salt
- 2 eggs
- 3 TBSP water
- 1 1/2 cups sweetened coconut flakes
- 1 1/2 cups unsweetened coconut flakes*
- Non-Stick Cooking Spray
- 4 TBSP Apricot Preserves
- 2 TBSP water
- 1 TBSP rice vinegar
- 1/2 tsp red pepper flakes (optional)
Instructions
- Start with about 40 large raw, peeled and deveined shrimp, rinsed and patted dry.
- Get out three shallow bowls or plates. In the first, put your flours and salt. In the second, beat 2 eggs with the water. In the third, mix together your sweetened and unsweetened coconut flakes.
- Spray a baking sheet with non-stick spray. Preheat your oven to 375 degrees.
- Take a shrimp and lightly dredge it in your seasoned flour with one hand (This is now your “wet” hand.). Then dip it in the egg mixture using your other hand (This is now your “dry” hand.). Take the shrimp out of the egg with your “wet” hand and place it in the coconut flakes. With your dry hand, cover the shrimp with the coconut and pat down to get the coconut to stick. Then place it on the baking sheet. Repeat with the rest of the shrimp.
- Bake for 15-18 minutes, until golden brown.
- Mix together all ingredients in a small dish until well combined. Set aside until the shrimp are ready to eat.
Notes
*If you do not have unsweetened coconut, you can substitute for more of the sweetened. I prefer a mixture of the two, but both are delicious.
Nutrition Facts
Calories
504.23Fat
32.9Sat. Fat
28.43Carbs
47.48Fiber
11.35Net carbs
36.15Sugar
23.4Protein
9.36Sodium
800.95Cholesterol
94.44Nutrition information is calculated using an ingredient database and should be considered an estimate.