Baked Coconut Shrimp with Curried Apricot Sauce
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
- For sauce, in a small bowl stir together mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
- 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.
- Makes 6 (4 shrimp) servings.
Nutrition Facts (Baked Coconut Shrimp with Curried Apricot Sauce)
- Per serving:
- 545 kcal cal.,
- 42 g fat
- (11 g sat. fat,
- 16 g polyunsaturated fat,
- 9 g monounsatured fat),
- 172 mg chol.,
- 585 mg sodium,
- 19 g carb.,
- 2 g fiber,
- 7 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Penny 1097 Days Ago
Tasted great but had to add more curry powder and apricot preserves than called for. If coconut is not toasted well your shrimp will be basically white. Does not brown while cooking. So it tastes great but looks a bit different than the coconut shrimp you may be used to.