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Baked Coconut Shrimp with Curried Apricot Sauce

Makes: 6 servings
Serving size: 4 shrimp + 3 tablespoons sauce
Prep 30 mins Bake 400°F 10 mins
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)
  • 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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