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- 24 fresh or frozen jumbo shrimp in shells
- 1 cup mayonnaise or salad dressing
- 3 tablespoons apricot preserves
- 1 teaspoon curry powder
- 2 tablespoons cooking oil
- 1 1/2 cups shredded unsweetened coconut, toasted
- 1/4 cup cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 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,
- cal. (kcal) 545,
- Fat, total (g) 42,
- chol. (mg) 172,
- sat. fat (g) 11,
- carb. (g) 19,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 16,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 23,
- vit. A (IU) 243,
- vit. 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 (mg) 71,
- iron (mg) 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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