Baked Coconut Shrimp With Apricot Lime Dipping Sauce

Prep Time
Cook Time
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"This Baked Coconut Shrimp With Apricot Lime Dipping Sauce recipe is out of a clean eating magazine."

Original is 6 servings


  • Serving Size: 1 (255.5 g)
  • Calories 259.6
  • Total Fat - 4.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 212.5 mg
  • Sodium - 811.8 mg
  • Total Carbohydrate - 35.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 9.9 g
  • Protein - 20.4 g
  • Calcium - 90.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 25.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 375°F. Line a large, rimmed baking sheet with foil and mist with cooking spray.

Step 2

Place 3 wide, shallow bowls on work surface.

Step 3

To first bowl, add flour; to second bowl, add eggs and beat lightly; to third bowl, add panko, coconut, salt and pepper and stir to combine.

Step 4

Pat shrimp dry with paper towels. Holding 1 shrimp by the tail, dip in flour, shaking off excess. Quickly dip in egg, then in coconut mixture, coating thoroughly. Place on baking sheet and repeat with remaining shrimp.

Step 5

Bake for 8 to 11 minutes, turning once, until shrimp are firm to the touch and lightly browned.

Step 6

Meanwhile, in a small saucepan, combine jam, lime juice, fish sauce and cayenne and cook, stirring constantly, until sauce is fluid and warmed through (NOTE: do not bring to a simmer.)

Step 7

Serve sauce with shrimp.


  • Cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If using frozen shrimp, make sure to thaw them completely before use.
  • For a healthier version of this recipe, substitute whole wheat flour for all-purpose flour.

  • Substitute whole-wheat flour for all-purpose flour: Whole-wheat flour provides more fiber and nutrition than all-purpose flour, making this recipe a healthier option.
  • Substitute honey for the apricot jam: Honey is a natural sweetener, and it contains antioxidants and other beneficial compounds, making it a healthier alternative to processed jams.

Spicy Coconut Shrimp Replace the panko bread crumbs with 1/2 cup of crushed tortilla chips. Increase the salt to 1/2 teaspoon and add 1/4 teaspoon of chili powder to the coconut mixture. Increase the cayenne pepper to 1/4 teaspoon in the apricot lime dipping sauce.

: Roasted Asparagus with Garlic

: Roasted Asparagus with Garlic is a great side dish to pair with the Baked Coconut Shrimp With Apricot Lime Dipping Sauce. This dish is light and flavorful, and the garlic adds a nice contrast to the sweetness of the shrimp. It's also easy to make and a great way to add in some vegetables.

Cilantro Lime Rice: Cilantro Lime Rice is a perfect accompaniment to the Baked Coconut Shrimp With Apricot Lime Dipping Sauce. The bright flavors of the cilantro and lime pair nicely with the sweetness of the shrimp, and the rice adds a nice texture contrast. It's also a great way to add in some extra fiber and nutrition to the meal.


Q: How long do I bake the shrimp?

A: Bake the shrimp for 8 to 11 minutes, turning once, until they are firm to the touch and lightly browned.

Q: What temperature should I bake the shrimp?

A: Preheat the oven to 425°F and bake the shrimp at that temperature.

5 Reviews


Ten stars! These shrimp are amazing! I love coconut shrimp but rarely have them because of the frying. So... I didn't really hold much hope that these would be as good. I was greatly mistaken. The shrimp came out tender, flavorful, and so very crisp! I loved how the breading stayed on. I used unsweetened coconut flakes, which were perfect. And the sauce... so good! I wouldn't change a thing about this recipe - and in fact is definitely going to make my Best of 2022 list. Made for Food Friends & Fun "For Your Consideration" tag game.


review by:
(10 Apr 2022)


These shrimp are such a treat! I made them on the grill using aluminum foil so they didn't burn. Wow did we love these!


review by:
(20 Jul 2020)


Really enjoyed this shrimp recipe! Loved that they were baked instead of fried. I wanted my breading a bit more crisp, so I turned the broiler on at the very end. The coconut flavor was perfect. The sauce was a great accompaniment. Thanks for sharing your delicious recipe!


review by:
(12 Aug 2016)


Wow, I really loved the shrimp prepared this way Teresa. So awesome. Great flavor, tender shrimp, and a decadent apricot lime sauce, which I drizzled over the shrimp. It made for a wonderful meal served with Thai Coconut Rice. Thank you so much for sharing this recipe, which has gone into my favorites cookbook for 2016. Kudos to you. Made FYC Tag Game.


review by:
(23 Jun 2016)


This was a really good recipe for coconut shrimp and sauce. I loved the crispiness of the shrimp coating and the nice coconut flavor. The sauce was good, but I think I would cut the fish sauce next time. I chose to turn the broiler on for the last minute to two so the shrimp coating would get crispier. Thank you for a fun and healthy recipe!


review by:
(16 May 2016)

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Fun facts:

The fish sauce used in this recipe is a traditional Southeast Asian condiment that is often used in Thai, Vietnamese and Cambodian cuisine. It is made from fermented fish and has been used for centuries.

The use of coconut in this recipe is a nod to the popular Hawaiian dish, Loco Moco, which is traditionally served over white rice and topped with a fried egg, hamburger patty and gravy. Coconut shrimp is often used as a variation of this dish.