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Sarah Warner

Coconut Shrimp


  • 1/4 c. flaked unsweetened coconut
  • 1/4 c. all purpose flour
  • 1/3 tsp. salt
  • 1/8 tsp. crushed red pepper flakes
  • 1 egg
  • 1/2 lb. shrimp 
  • 1/4 c. apricot all fruit spread
  • 1 tbsp. prepared horseradish
  • 1 tsp. soy sauce


Preheat oven to 450° and spray baking sheet. Shrimp should be thawed, peeled and de-veined. Rinse shrimp and pat dry. Mix coconut, flour, salt and red pepper flakes in quart size plastic storage bag or shallow bowl. Beat egg in shallow bowl. Batter shrimp in batches in the egg mixture to cover and let excess egg fall off. Cover the shrimp with the coconut mixture. Spread shrimp on baking pan and bake for about 10 minutes. 

Dipping Sauce: Mix apricot spread, horseradish, and soy sauce in small food processor or blender to combine. Serve baked shrimp with dipping sauce.