Baked Coconut Shrimp with Curried Apricot Sauce

Coconut coating adds crunch to baked shrimp, which are served with a curried apricot dipping sauce.

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6 users rated this recipe an average rating of 4.5
Makes:
6 servings
Serving Size:
4 shrimp + 3 tablespoons sauce
Prep:
30 mins
Bake:
10 mins 400°F
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Baked Coconut Shrimp with Curried Apricot Sauce

Ingredients
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

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 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
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