Shrimp: Baked Coconut Shrimp with Apricot Sauce
Source: Taste of Home
Sauce is amazing and really compliments the taste of the shrimp!
Ingredients
- 1-1/2 lbs. uncooked large shrimp, peeled and deveined
- 1-1/2 c. flaked coconut
- ½ c. panko (Japanese) bread crumbs
- 4 egg whites
- 3 dashes Louisiana-style hot sauce
- ¼ t. salt
- ¼ t. pepper
- ½ c. unbleached all-purpose white flour
Apricot Sauce
- 1 c. apricot preserves (good quality)
- 1 t. apple cider vinegar
- ¼ t. crushed red pepper flakes (or more if you prefer)
Instructions
Preheat oven to 400 degrees. Place a wire rack on each of two baking sheets; coat racks with cooking spray. You can also bake directly on baking pans coated with a little olive oil cooking spray.
In a shallow bowl, toss coconut with bread crumbs; remove one-third of the mixture and reserve.
In another shallow bowl, whisk egg whites, hot sauce, salt and pepper.
Place flour in a third shallow bowl.
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.
Place shrimp on prepared pans. Bake 7-8 minutes on each side or until coconut is lightly browned and shrimp turn pink.
Sauce: Combine preserves, cider vinegar and red pepper flakes in a small sauce pan. Cook and stir over medium-low heat until preserves are melted.
NOTE: Serve shrimp with sauce. Serves 6