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24
fresh or frozen jumbo shrimp in shells
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1
cup mayonnaise or salad dressing
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3
tablespoons apricot preserves
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1
teaspoon curry powder
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2
tablespoons cooking oil
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1 1/2
cups shredded unsweetened coconut, toasted
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1/4
cup cornstarch
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1
tablespoon sugar
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1/2
teaspoon salt
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3
egg whites, slightly beaten
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.
- Servings Per Recipe 6,
- Calories 545,
- Protein (gm) 23,
- Carbohydrate (gm) 19,
- Fat, total (gm) 42,
- Cholesterol (mg) 172,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 16,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 243,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 585,
- Potassium (mg) 286,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Other Carb () 1,
- Very Lean Meat () 3,
- Fat () 5,
- Percent Daily Values are based on a 2,000 calorie diet
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I love this recipe!! I can go twice to the gym on the weekend just to eat this delicious recipe!
2/19/2010 02:57:09 PM Report Abuse