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Next, I prep my shrimp.  You can buy shrimp already peeled and deveined.  It is a big time saver, so if you can find them already prepped, go ahead and purchase those.  When deciding on which shrimp to buy, here is a tip.

You are going to see shrimp at the store identified as 16-20, or 22-30 etc. This just means the number of shrimp per pound. When I use the term large, you are usually going to be somewhere between 16 and 22 per pound. This is the perfect serving for four dinners or six appetizers in this recipe.

I rinse my shrimp and pat them dry.  Put them to the side and move on to setting up your breading station.


Coconut Shrimp With Apricot & Horseradish Sauce

This is the perfect summer appetizer, Coconut Shrimp with a tangy and spicy apricot horseradish sauce. Easy to prep ahead and fast to cook, this is the perfect appetizer that also works as an entree if you add a couple of side dishes like coleslaw and corn on the cob!
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Course Starter
Cuisine General
Servings 4 Served
Calories 84 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Lb. Large Shrimp, peeled & deveined (tail left on)
  • ¼ Cup Wondra flour
  • 2 Large Eggs
  • ½ Cup Finely shredded Coconut (sweetened or unsweetened, your preference)
  • 1 Cup Panko breadcrumbs
  • Salt & Pepper to taste
  • 3-4 Tbsp. Olive Oil (depending on how many batches of shrimp you have)
  • Lemon Zest and a Cup of the shredded coconut for plating (optional)
  • ½ Cup of my Apricot Sauce/Jam (or store bought apricot preserves)
  • 2 Tbsp. Prepared horseradish sauce


  • Mix ½ cup of my apricot sauce/jam with 2 heaping tablespoons of prepared horseradish sauce and put to the side. (Feel free to use store bought apricot preserves instead of my jam) Cover a baking sheet with tinfoil (for easy cleanup). Put to the side.
  • Set up your breading station by adding the Wondra flour to one plate (season with salt and pepper), whip 2 eggs and a couple of tablespoons of water in a small bowl (season with salt and pepper) and in the third bowl or platter, mix the panko and coconut (season with salt and pepper).
  • Prepare your shrimp by dredging the peeled and deveined shrimp (hold by the tail) thru the Wondra flour and shake off excess. Dip in the egg mixture and make sure the whole shrimp is wet. Let excess drip off. Then, roll in the panko and coconut mixture pressing to get a good coat on all sides of the shrimp. Place on the prepared sheet pan. When all shrimp are on the baking sheet, chill in the refrigerator for 10 minutes.
  • Heat one tablespoon of oil in a large skillet. Let the oil get good and hot. Panfry the shrimp in batches in the oil until brown (about 2 minutes). Flip them and cook on the other side for an additional 2 minutes. Drain them on paper towels to get rid of excess oil.
  • Do this until all the shrimp are cooked and perfectly brown. (You can keep the shrimp warm in a 200 degree oven on a baking sheet until all the shrimp are cooked and you are ready to serve).
  • Serve the shrimp on a bed of the shredded coconut for a pretty presentation. Zest a lemon over the top of the shrimp and serve the apricot horseradish sauce on the side. Delicious!


Calories: 84kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 110mgPotassium: 29mgFiber: 1gSugar: 1gCalcium: 27mgIron: 1mg
Keyword appetizer, seafood, shellfish, starter
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