Baked Coconut Shrimp with Curried Apricot Sauce
Recipe from
Better Homes and Gardens
Coconut coating adds crunch to baked shrimp, which are served with a curried apricot dipping sauce.
Servings:
Makes 6
Prep Time:
30 mins
Total Time:
40 mins
Ingredients
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24fresh or frozen jumbo shrimp in shellssee savings
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1 cupmayonnaise or salad dressingsee savings
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3 tablespoonsapricot preservessee savings
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1 teaspooncurry powdersee savings
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2 tablespoonscooking oilsee savings
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1-1/2 cupsshredded unsweetened coconut, toastedsee savings
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1/4 cupcornstarchsee savings
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1 tablespoonsugarsee savings
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1/2 teaspoonsaltsee savings
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3egg whites, slightly beatensee savings
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Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2.
For sauce, in a small bowl stir together mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
3.
Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a large shallow dish combine coconut, cornstarch, sugar, and salt. In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with sauce.
4.
Makes 6 (4 shrimp) servings
Nutrition information
Per serving: Calories 545, Total Fat 42 g, Saturated Fat 11 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 16 g, Cholesterol 172 mg, Sodium 585 mg, Carbohydrate 19 g, Total Sugar 7 g, Fiber 2 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 7%, Iron 17%. Exchanges: Other Carbohydrate 1, Fat 5.
Percent Daily Values are based on a 2,000 calorie diet
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