Coconut shrimp with tangy apricot dipping sauce

Total Time
25 min
15 min
10 min
This all-time favorite is usually deep-fried, but baking it in a hot oven with a touch of nonstick spray does the trick here. To help the coating stick to the shrimp, be sure to pat the shrimp dry with paper towels before tossing with the egg. These make great hors d’oeuvres too—served piping hot or even after sitting at room temperature for an hour or so. Butterflying shrimp exposes more surface area of the shrimp to hold the delicious coating. To butterfly, place the shrimp on a cutting board and with the tip of a sharp knife, slice along the back outer edge of the shrimp halfway through the shrimp.


Unsweetened shredded coconut

½ cup(s), flaked, unsweetened

All-purpose flour


Table salt

¾ tsp

Red pepper flakes



1 large egg(s)

Uncooked shrimp

1 pound(s), Jumbo, peeled (tails left on), deveined, butterflied, and patted dry

Apricot preserves

¼ cup(s), or all-fruit apricot spread

Store-bought horseradish

1 Tbsp

Teriyaki sauce

1 tsp, or soy sauce


  1. Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
  2. Combine the coconut, flour, salt, and crushed red pepper on a plate.
  3. Beat the egg in a medium bowl. Add the shrimp and toss to coat. Lift each shrimp from the egg, letting the excess egg drip off the shrimp, then coat in the coconut mixture, pressing to adhere. Place shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.
  4. Meanwhile to make apricot dipping sauce, combine the apricot spread, horseradish, and teriyaki sauce in a small bowl.
  5. Transfer half of the cooked shrimp to a plate to cool. Then cover with plastic wrap and refrigerate for up to 2 days for later use. Serve the remaining shrimp with the apricot sauce. Yields 5–6 shrimp and 2 1/2 tablespoons sauce per serving.