I have been experimenting with a couple of different ways of making coconut shrimp and my husband and I both agreed that we liked it this way best.

Honey. The secret ingredient.

The secret that sets this coconut shrimp apart from the other methods of cooking coconut shrimp, is the honey. The honey is sort of the glue that holds all this yumminess together.  Because the honey adds an extra punch of sweetness you could skip the apricot sauce and still have a great recipe, truly. I liked it with and without the sauce. My husband actually liked it better without the sauce.

Here is what you need for four servings:

1/2 cup shredded coconut
1/4 cup plain bread crumbs
1/8 teaspoon salt
Dash ground red pepper (cayenne)
1 pound medium sized shrimp, peeled and deveined
1 tablespoon honey
1/3 cup sugar-free apricot preserves, optional
1/4 cup water, if making the apricot sauce
Cooking spray

Here is what you do:

Preheat oven to 425°F.

Spray cookie sheet or bar pan (I used a glass pan this time) with nonstick cooking spray.

In a food processor, blend coconut, bread crumbs, salt and cayenne pepper for about 10 seconds. Dump coconut mixture into a large ziploc bag or a shallow pan/dish.

Pat shrimp dry with paper towels and place in a medium bowl.

In a small pan heat up honey until it melts, about 2 minutes.

Pour honey over the shrimp and toss to coat.

Put shrimp in the bag with the coconut mixture and toss until all of the shrimp is coated.

Place shrimp on the cookie sheet and sprinkle the remaining coconut mixture (that did not stick to the shrimp) over the shrimp. Spray shrimp with cooking spray.

Bake 9-12 minutes or until shrimp turn pink and coconut begins to brown.

If making the apricot sauce, put apricot preserves in the pan that had the honey in it. Add water and allow to cook 2-3 minutes.

Serve 4 ounces cooked shrimp (about 5-6 shrimp) with 1 tablespoon apricot sauce.

Makes 4 servings.
One serving is 4 ounces cooked shrimp (about 5-6 shrimp) with 1 tablespoon apricot sauce.
One serving is 7 Green, 6 Blue, and 6 Purple Points.

Print Recipe

Coconut Shrimp with Apricot Sauce

7 Green, 6 Blue, and 6 Purple Points per serving

Makes: 4 servings

Calories: 267

Author: Alisha Hughes

Ingredients

• 1/2 cup shredded coconut
• 1/4 cup plain bread crumbs
• 1/8 teaspoon salt
• Dash ground red cayenne pepper
• 1 pound medium sized shrimp, peeled and deveined
• 1 tablespoon honey
• 1/3 cup sugar-free apricot preserves
• 1/4 cup water
• Cooking spray

Instructions

• Preheat oven to 425°F.
• Spray cookie sheet (I used a glass pan) to nonstick cooking spray.
• In a food processor, blend coconut, bread crumbs, salt and cayenne pepper for about 10 seconds. Dump coconut mixture into a large ziploc bag or a shallow pan/dish.
• Pat shrimp dry with paper towels and place in a medium bowl.
• In a small pan heat up honey until it melts, about 2 minutes. Pour honey over the shrimp and toss to coat.
• Put shrimp in the bag with the coconut mixture and toss until all of the shrimp is coated.
• Place shrimp on the cookie sheet and sprinkle the remaining coconut mixture (that did not stick to the shrimp) over the shrimp. Spray shrimp with cooking spray.
• Bake 9-12 minutes or until shrimp turn pink and coconut begins to brown.
• If making the apricot sauce, put apricot preserves in the pan that had the honey in it. Add water and allow to cook 2-3 minutes.
• Serve 4 ounces cooked shrimp (about 5-6 shrimp) with 1 tablespoon apricot sauce.

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