Baked Coconut Shrimp & Apricot Sauce
Coconut and panko crumbs give this spicy baked shrimp its crunch. It’s great for an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas
Directions 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. In a shallow bowl, toss coconut with...
- Yield: 6 servings
- Cooking time: 10 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 1-1/2 pounds uncooked large shrimp
- 1-1/2 cups flaked coconut
- 1/2 cup panko (Japanese) 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
- 1 cup apricot preserves
- 1 teaspoon cider vinegar
- 1/4 teaspoon crushed red pepper flakes
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