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Baked Coconut Shrimp w/Curried Apricot Sauce

Source of Recipe

BH&G


Recipe Introduction

Two seaside flavors marry perfectly in this sophisticated, yet easy-to-make, appetizer. The shrimp are coated with toasted coconut then baked to crispy perfection in just 10 minutes. Serve plain, with cocktail sauce, or with

List of 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 slightly beaten egg whites



Recipe

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Set aside.

2. For sauce, in a small bowl stir together mayonnaise or salad dressing, 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 the 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 Curried Apricot Sauce.


Makes 6 servings.