Baked Coconut Shrimp with Spicy Pineapple Dipping Sauce are super crispy and slightly sweet, served with a simple 4 ingredient dipping sauce!
One of my favorite things about traveling is the copious amounts of food we get to indulge in.
I love to do a bit of research to see if there are any ‘must haves’ for dishes, restaurants and even sites that a must see. So when we traveled down to Key West, we had on our eyes on a breakfast joint that served amazing Lobster Eggs Benedict and a banana pancake bigger than my head. Fresh banana’s filled a nutty, whole grain pancake that only tasted better when doused in copious amounts of maple syrup. And, not to mention they make fresh whole grain bread in house, which I devoured spread with fresh, softened butter. My weakness.
Another dish we couldn’t leave without? Seafood! And all types!
Despite being pregnant, I had to limit to intake but that didn’t stop me from seeking out all the shrimp possible. Specifically the coconut shrimp! Both Dustin and I have a special place in our heart for the sweet and crunchy shrimp that only tastes better when dunked into a fruit based dipping sauce.
There is very few things to not love about about Coconut Shrimp. Tender, sweet shrimp all wrapped in a super crunchy coating. I love the coconut as it heightens the natural sweetness of the shrimp plus coconut alone is pretty amazing. I know there is haters out there of coconut. And I feel sorry for you. Really I do. Because coconut is pretty much one of the best flavors out there. It rates pretty high in my book; right up there with anything peanut butter, guac and the killer combo of lemon and blueberry.
This dish is rather simple too and not to mention it’s baked! Typically coconut shrimp is fried which is great every now and then, but when you are wanting to consum mass quantities on a regular basis and save your skinny jeans, baked is the way to go. Unless you have one of those freaky fast metabolism’s. And if you do, don’t tell me. I will be envious for etnerity.
Besides the shrimp alone being perfection, the dipping sauce is what makes this dish. When consumed alone, its so so. (Hey don’t want to lie to you…). But when the shrimp are dunked in, it ties it all together. Perfect little pieces that great one stellar appetizer.
The spicy pineapple dipping sauce is only 4 ingredients and comes together in about 2 seconds. Whisk together apricot preserves (I used sugar free!), crushed pineapple, a bit of red pepper flakes and apple cider vinegar to tie it all together. If you are crazy about hot, keep sprinkling on that red pepper. If it’s not your thing, no worries, just scale it down or leave it out all together! You pick.
I am telling you, one bite and you will be sitting seaside!
Baked Coconut Shrimp with Spicy Pineapple Dipping Sauce are super crispy and slightly sweet, served with a simple 4 ingredient dipping sauce!
15 minPrep Time
15 minCook Time
30 minTotal Time
Yields 4
Save RecipeIngredients
- Shrimp:
- 1 lb large shrimp, deshelled but tails on
- 1/2 cup flour, (gluten free if needed)
- 2 eggs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup panko crumbs, (gluten free if needed)
- 1/4 tsp salt
- 1/4 tsp pepper
- Dipping Sauce:
- 5 ounces apricot preserves
- 1/4 cup crushed pineapple
- 1/2 teaspoon red pepper flakes (or more, depending on how spicy you like it)
- 1/2 teaspoon apple cider vinegar
Instructions
- Shrimp:
- Preheat the oven to 400 degrees F. Set a baking rack onto a large baking sheet. Spray well with non stick spray. Set aside.
- Set up three medium bowls. Add the flour to the first one. Add the eggs to the next and whisk. In the last bowl, add the coconut, panko, salt and pepper. Mix the coconut and panko well. Set the three bowls in a row. You have yourself a dipping station!
- Take one shrimp, dip into the flour and shake the remaining flour off. Dip into the egg lightly. Let any remaining egg drip off then add to the coconut-panko mixture. Toss well to ensure the entire shrimp is coated. Lay onto the prepared baking sheet. Repeat with all shrimp.
- Place in preheated oven for 15 minutes or until shrimp are light pink.
- Dipping Sauce:
- Meanwhile, in a mixing bowl, combine the preserves, pineapple, red pepper flakes and vinegar. Stir to combine well. Set aside until shrimp are done.
- When shrimp are done cooking, serve immediately with the spicy pineapple dipping sauce.
Notes
*I used 21-25 count shrimp so my cooking time is longer than if you use smaller shrimp, such as 51-60. Adjusting cooking time for shorter amount if using smaller shrimp.
Hungry for more shrimp dishes?
{20 Minute} Baked Bang Bang Shrimp Tacos
Spicy Cilantro Shrimp Skewers with Honey Lime Dipping Sauce
Skinny Sweet and Sour Shrimp Lettuce Wraps
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
19
Comments