Baked Coconut Shrimp With Apricot Chili Sauce

When we dine out, we often go to seafood restaurants as seafood is so fresh and plentiful here in Florida. Although I usually do try and choose healthy options from the menu, once in a while I do choose coconut shrimp, one of my all time favorite appetizers. Unfortunately, the coconut shrimp served in local restaurants are always deep fried, so I wanted to try my hand at making this shrimp dish at home, but a healthier version of it. I coated the shrimp in a Panko breadcrumb and coconut combination after dipping them in frothy egg whites. After baking, the shrimp were delicious, and although not as crispy as the deep fried version, the flavor was very similar.

I like the apricot dipping sauce served with coconut shrimp at one restaurant, and the sweet and spicy chili sauce served at another, so I combined both for my shrimp dish, using a sugar free apricot jam. The sauce was sweet and spicy, and really complimented the coconut shrimp.

Why Healthy

  • Shrimp are supercharged with vitamin B12 and selenium, and are a low calorie source of protein. Shrimp also provide a fair amount of vitamin A, vitamin E, vitamin B6, iron, magnesium, sodium (salt), zinc and copper, and surprisingly, they also contain some vitamin C.

  • Baking the shrimp rather than deep frying them is a much healthier alternative.



Baked Coconut Shrimp With Apricot Chili Sauce

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 10 mins


1 Pound Large Shrimp, Peeled But Tails Left On, & Deveined
2 Large Egg Whites
1/2 Cup Shredded, Unsweetened Coconut
1/3 Cup Panko Breadcrumbs
3 Tablespoons All-purpose Flour
Salt & Pepper
1/2 Cup Sugar-free Apricot Jam
1/2 Cup Asian Sweet Chili Sauce
Dash Red Hot Pepper Flakes (Optional)


Preheat oven to 450 degrees F.
In a small bowl, beat the egg whites until frothy.
Mix together the breadcrumbs, coconut, flour, salt & pepper in a shallow bowl.
Line a baking sheet with foil, and spray with olive oil.
Dip each shrimp in the egg whites, then in the coconut mixture, using your fingertips to press the mixture onto the shrimp.
Continue to coat all of the shrimp and lay flat on the prepared baking sheet.
Bake the shrimp for 5 minutes, then turn over, and bake another 4 to 5 minutes or until the shrimp are opaque and golden brown.
While the shrimp are baking, mix together the sauce ingredients.
Serve the shrimp on a platter with the sauce alongside.


Leave a Comment