Try coconut shrimp with sauce made from apricot preserves and Sriracha! It's lightly sweet, a little spicy, and incredibly easy to make. Perfect for busy weeknights when you want something fun that still feels a little special.
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Why You’ll Love This Coconut Shrimp And Sauce
Coconut shrimp has always felt light and fresh to me, which is probably why I associate it with warmer months. It’s an easy, fun dish that doesn’t feel heavy, and this version keeps the sweetness subtle while letting the coconut flavor shine.
The shrimp are served with an apricot Sriracha dipping sauce that has just a little kick, since sweet and spicy always work well together. It’s simple, flavorful, and ties everything together without overpowering like some creamy sauces sometimes do. Here's why this baked coconut shrimp works:
- Light, fresh flavor
- Baked, not fried
- Simple ingredients, big flavor
- Works for any occasion
Ingredient Information And Substitutions
- Large shrimp- Peeled and deveined. Fresh shrimp are great, but frozen work just fine. Medium shrimp can be used too, just watch the cook time.
- Coconut milk- Full-fat gives the best flavor and helps the coating stick. Light coconut milk works, but won’t be as rich.
- Water- Used to thin the dipping sauce to a smooth, dippable consistency.
- Sriracha- Adds heat to both the marinade and the sauce. Adjust to taste.
- Rice vinegar- Balances the sweetness in the sauce. Apple cider vinegar works too.
- Apricot preserves- The base of the dipping sauce. Peach preserves are a good alternative.
- Panko breadcrumbs- Keeps the coating light and crispy. Regular breadcrumbs can be used, but the texture will be softer.
- Sweetened coconut flakes- Adds texture and a subtle sweetness. Unsweetened coconut works if you prefer it less sweet.
- Garlic salt- Seasons both the shrimp and the sauce. Swap with garlic powder plus salt if needed.
- Chili powder- Adds warmth without much heat. Smoked paprika is a good substitute.
How To Make Coconut Milk Shrimp
Step 1- Marinate the shrimp.
Preheat the oven to 400 degrees F. Line a couple of sheet pans with a Silpat or parchment paper, then set aside.
In a large bowl, mix the coconut milk and Sriracha. Add the shrimp and let them sit while you prep the rest.
Step 2- Make the coating and dipping sauce.
In a medium bowl, mix the panko, coconut flakes, garlic salt, and chili powder until evenly combined.
While the shrimp bake, combine the apricot preserves, Sriracha, garlic salt, water, and rice vinegar in a microwave-safe bowl. Heat for about 30 seconds and stir until smooth.
Step 3- Coat the shrimp.
Working one at a time, tap off excess marinade, then press the shrimp into the coconut mixture to help it stick.
Lightly tap off any extra coating. Place the shrimp in rows on the prepared pans, leaving space so they aren’t touching.
Step 6- Bake the shrimp.
Bake for 15-20 minutes, checking around 15 minutes so the coconut doesn’t get too dark. Serve right away with the sauce.
Frequently Asked Questions
Anything simple works well: rice, a crisp salad, or roasted veggies. You want sides that won’t compete with the sauce.
A sauce with a balance of sweet + heat is my favorite. Apricot + Sriracha is a simple combo that tastes like it took more effort than it did.
Stir preserves with Sriracha, a splash of vinegar, and a little water, then warm it briefly to make it smooth and dippable.
Tips For Making This Coconut Milk Shrimp REcipeRecipe
- Thaw the shrimp overnight in the fridge when you can, or submerge in cold water for a quicker option.
- The coconut milk separates in the can, so give it a good shake (or whisk it) before mixing the marinade.
- If the shrimp are touching, they’ll steam instead of crisp up. Make sure you give them space on the pan.
- Start checking early. Coconut can go from golden to too-dark quickly, so peek around the 15-minute mark.
- Ingredients to prep ahead- Mix the dry coating ingredients and stir together the sauce ingredients.
- Leftovers and storage- Store in an airtight container in the fridge for 2-3 days. Reheat in the oven or air fryer to crisp them back up.
What To Serve With This Coconut Shrimp Recipe
To make this feel like a full meal, pair it with something starchy, something fresh, and a little something sweet to finish:
Other Shrimp Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Coconut Shrimp With Sauce
Ingredients
Coconut Shrimp:
- 1 pound large shrimp, peeled, deveined and thawed (I got shrimp with the tails removed but that's optional)
- 16 ounces coconut milk, unsweetened
- 1 teaspoon Sriracha
- 1 cup Panko bread crumbs
- 1 cup sweetened coconut flakes
- ¾ teaspoon garlic salt
- ½ teaspoon chili powder
Spicy Apricot Dipping Sauce
- ¼ cup apricot preserves
- 1 teaspoon Sriracha
- 1 ½ teaspoons water
- ½ teaspoon rice vinegar
Instructions
Coconut Shrimp:
- In a large bowl stir together coconut milk and Sriracha until well combined. Place submerge shrimp in this mixture and set aside to marinate while you prepare the other components of this recipe.
- Preheat the oven to 400 degrees F and line couple sheet pans with a silpat or parchment paper and set aside.
- In a medium bowl mix together Panko bread crumbs, coconut flakes, garlic salt and chili powder until well combined.
- Take each piece of shrimp one-by-one and lightly tap off the excess marinade. Place it into the bowl with the coconut mixture and cover it with the mixture, pressing gently to help adhere the mixture to the shrimp.
- Very lightly tap off the excess coconut mixture and line the shrimp up in three rows onto your pans so that they aren't touching.
- Bake for 15-20 minutes (start watching around 15 minutes so that they don't get too dark).
- Serve immediately with Spicy Apricot Dipping Sauce.
Spicy Apricot Dipping Sauce:
- Combine apricot preserves, Sriracha, garlic salt, water and rice vinegar in a small, microwave safe bowl.
- Microwave for 30 seconds to heat.
- Mix well until fully combine and serve immediately with coconut shrimp.
Video
Notes
- Thaw the shrimp overnight in the fridge when you can, or submerge in cold water for a quicker option.
- The coconut milk separates in the can, so give it a good shake (or whisk it) before mixing the marinade.
- If the shrimp are touching, they’ll steam instead of crisp up. Make sure you give them space on the pan.
- Start checking early. Coconut can go from golden to too-dark quickly, so peek around the 15-minute mark.
- Ingredients to prep ahead- Mix the dry coating ingredients and stir together the sauce ingredients.
- Leftovers and storage- Store in an airtight container in the fridge for 2-3 days. Reheat in the oven or air fryer to crisp them back up.
Baxter@Foodtalko says
Jessy Freimann says
Patricia Gianni says
Jessy Freimann says