Baked Coconut Shrimp with Curried Apricot Sauce Recipe
Save And Share :
Sponsored Links
Coconut coating adds crunch to baked shrimp, which are served with a curried apricot dipping 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
- 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
- Calories 545, Total Fat 42 g, Saturated Fat 11 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 16 g, Cholesterol 172 mg, Sodium 585 mg, Carbohydrate 19 g, Total Sugar 7 g, Fiber 2 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 7%, Iron 17%. Exchanges: Other Carbohydrate 1, Fat 5.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment