Meet your new favorite easy weeknight dinner: Baked Coconut Shrimp Recipe with Spicy Apricot Dipping Sauce. A little bit sweet. A little bit spicy. A whole lot of delicious.
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 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. 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.
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.
These last approximately 2-3 days in the refrigerator but are best served immediately.