Bake up a tropical treat in your kitchen tonight. These lightened-up sweet and sour coconut shrimp are your crispy ticket to paradise.
- 1/2 cup apricot preserves
- 1 tablespoon apple cider vinegar
- Pinch crushed red pepper flakes
- Nonstick cooking oil spray
- 1 pound medium-sized shrimp, peeled and deveined with the tails on
- Coarse salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 large eggs, beaten
- 1/2 cup unsweetened shredded coconut flakes
- 1/2 cup panko breadcrumbs
- 1 teaspoon granulated sugar
- In a small bowl, whisk together the apricot preserves, vinegar, and red pepper flakes. Set aside.
- Preheat the oven to 415°F and spray a baking sheet with nonstick cooking spray.
- Rinse the shrimp and pat them dry with a paper towel. Season with salt and pepper.
- Set up an assembly line of three bowls. Place the flour in one, and the eggs in another. Combine the coconut, breadcrumbs, sugar, and a pinch of salt in the third bowl.
- Dip one shrimp at a time into the flour, turning to coat both sides. Next, coat it with the egg, and then dip it into the coconut mixture. Continue with all of the shrimp, and arrange them on a baking sheet in a single layer. Generously spray them with nonstick cooking spray.
- Bake for 6 minutes, then flip. Continue to bake until golden brown and opaque in the center, about 4 more minutes.
- Serve warm with dipping sauce on the side.
- Category: Appetizers
- Method: Baking
- Cuisine: Seafood
Keywords: shrimp, coconut shrimp, sweet and sour