Coconut Shrimp with Apricot Drizzle
Ingredients
For the shrimp
- 1 lb Raw shrimp
- ¼ cup flour
- 1 cup Whole Wheat Panko Breadcrumbs
- 1 cup Unsweetened coconut flakes
- 2 Eggs beaten
- Cooking spray
For the apricot sauce
- ¼ cup Apricot preserves
- ⅛ cup Pineapple Juice
- ⅛ tsp Red pepper flakes
- ½ tsp Cornstarch mixed with 1 tbsp water optional
Instructions
For the shrimp
- If the shrimp is frozen, thaw in refrigerator over night
- Preheat oven to 400°
- Remove shrimp tails and pat shrimp dry using a paper towel
- Prepare the breading ingredients. Spread flour on a plate, beat two eggs in a bowl, combine breadcrumbs and coconut on a plate
- Apply the breading to the shrimp. Coat shrimp in flour, dredge in egg, then coat in coconut breading. Be sure to pat the breading firmly onto the shrimp so it sticks.
- Spray baking sheet with cooking spray. Place breaded shrimp on a baking sheet.
- Once all the shrimp have been breaded, spray tops of shrimp with cooking spray. High smoke point oils are recommended such as avocado oil or canola oil
- Place in the oven and bake for 8-10 minutes or until shrimp registers 145°. See notes for additional cooking directions.
For the sauce
- While the shrimp is baking, prepare the sauce by combining the apricot preserves, pineapple juice and red pepper flakes.
- Simmer for 3 minutes. Be sure to stir frequently to prevent burning. See notes for making a dipping sauce instead of a drizzle.
- When the shrimp is done, drizzle sauce over the shrimp and serve warm.
Notes
- Baking: if you are using large shrimp or "jumbo shrimp" you may need to bake for 12-15 minutes or until temperature registers 145
- If you want to use the sauce as a drizzle, do not add the cornstarch slurry. If you prefer to dip the coconut shrimp then slowly add the cornstarch slurry until it reaches desired consistency.