Baked Coconut Shrimp With Curried Apricot Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Great as a main dish served with rice and veggies, or as an appetizer. I had a lot of leftover sauce, so you may want to cut the sauce recipe, or just make more yummy shrimp to use it up! Ingredients:
24 large shrimp (fresh or frozen in shells) |
1 cup mayonnaise or 1 cup salad dressing |
3 tablespoons apricot preserves |
1 teaspoon curry powder |
2 tablespoons cooking oil |
1 1/2 cups shredded coconut (toasted) |
1/4 cup cornstarch |
2 teaspoons sugar |
1/2 teaspoon salt |
3 slightly beaten egg whites |
Directions:
1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
2. Preheat oven to 400 degrees.
3. For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
4. Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
5. In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
6. In another small shallow dish place the egg whites.
7. Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
8. Arrange shrimp in prepared pan.
9. Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
10. Serve with sauce.
|
|