Coconut and Apricot Shrimp (Spain)



  • 16 extra-large shrimp, peeled and deveined
  • 1/2 cup butter, softened
  • 2 dried apricots, finely chopped
  • 1 tablespoon coconut milk

Sauce for the Shrimp

  • Juice of 4 blood oranges or 1 1/2 cups regular orange juice
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons brown sugar
  • 1/4 cup coconut milk
  • 1/2 cup coconut milk
  • Melted butter drained from the cooked shrimp
  • 1/4 cup additional butter
  • 1/4 cup apricot jam


  1. Shrimp: Clean, devein and butterfly shrimp. Set the shrimp to the side keeping them chilled.
  2. Mix softened butter, chopped apricots and coconut milk in a small bowl.
  3. Fill the center of the butterflied shrimp with the butter mixture.
  4. Bake in a dish sprayed with cooking spray at 400 degrees F until the shrimp have become opaque in color and the tops have browned. This should take about 12 minutes. Watch carefully so the butter does not burn.
  5. Sauce for the Shrimp: Add orange juice, balsamic vinegar, brown sugar and the 1/4 cup coconut milk to a saucepan. Reduce this mixture to about one-third the original amount. The mixture will become similar to pancake syrup in consistency.
  6. Remove from heat.
  7. Before serving the reduction sauce, add the 1/2 cup coconut milk, melted butter, additional butter and apricot jam.
  8. Remove the hot shrimp from the serving dish, spoon the reduction sauce over the shrimp and serve.

Serves 8.