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Baked Coconut Shrimp With Curried Apricot Sauce Recipe

Indulge in this irresistible Baked Coconut Shrimp with a vibrant Curried Apricot Sauce! Perfect as a sophisticated appetizer or a light yet satisfying main course served with rice and your favorite vegetables. The crispy coconut shrimp and the sweet and savory curry apricot sauce are a match made in heaven. This recipe is easily adaptable – feel free to adjust the sauce quantity to your liking!

Prep Time 20 mins
Cook Time 40 mins
Calories 398.6 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Baked Coconut Shrimp With Curried Apricot Sauce 123

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Coconut Shrimp With Curried Apricot Sauce

  • 1 pound large shrimp, peeled and deveined, tails on
  • 1/2 cup mayonnaise
  • 1/4 cup apricot preserves
  • 1 tablespoon curry powder
  • 1 tablespoon cooking oil
  • 1 cup shredded coconut
  • 1/4 cup cornstarch
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large egg whites
  • fresh cilantro or chopped green onions (optional, for garnish)

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How to Make Baked Coconut Shrimp With Curried Apricot Sauce

  1. Thaw shrimp completely if frozen.
  2. Gently peel and devein shrimp, leaving tails intact.
  3. Rinse shrimp thoroughly and pat completely dry with paper towels. Set aside.
  4. Preheat oven to 400°F (200°C).
  5. **Prepare the Curried Apricot Sauce:** In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup apricot preserves, and 1 tablespoon curry powder. Taste and adjust seasoning as needed (add a pinch of salt or more curry powder to your preference). Cover and chill until ready to serve.
  6. Lightly brush a 15x10x1-inch baking pan with 1 tablespoon of oil.
  7. **Prepare the Coconut Coating:** In a large shallow dish, combine 1 cup shredded coconut, 1/4 cup cornstarch, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
  8. In another shallow dish, whisk 2 large egg whites until frothy.
  9. Dip each shrimp into the egg whites, ensuring it's fully coated.
  10. Dredge the egg-coated shrimp in the coconut mixture, pressing gently to adhere.
  11. Arrange the coated shrimp in the prepared baking pan in a single layer.
  12. Bake for 10-12 minutes, or until shrimp are opaque and the coconut is golden brown, flipping halfway through.
  13. Serve immediately with the chilled Curried Apricot Sauce. Garnish with fresh cilantro or chopped green onions (optional).

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

71g

Fat

49g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Seafood Shrimp Recipes Caribbean Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Appetizers Main Dish Fruit Seafood Nuts Shrimp Coconut Shellfish