Baked Coconut Shrimp With Curried Apricot Sauce Recipe

Name: Baked Coconut Shrimp With Curried Apricot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large shrimp (fresh or frozen in shells); 1 cup mayonnaise or 1 cup salad dressing; 3 tablespoons apricot preserves; 1 teaspoon curry powder; 2 tablespoons cooking oil; 1 ½ cups shredded coconut (toasted); ¼ cup cornstarch; 2 teaspoons sugar; ½ teaspoon salt; 3 slightly beaten egg whites

Servings: persons

24 large shrimp (fresh or frozen in shells)
1 cup mayonnaise or 1 cup salad dressing
3 tablespoons apricot preserves
1 teaspoon curry powder
2 tablespoons cooking oil
1 ½ cups shredded coconut (toasted)
¼ cup cornstarch
2 teaspoons sugar
½ teaspoon salt
3 slightly beaten egg whites

1
Thaw shrimp if frozen.
2
Peel and devein shrimp, leaving tails intact.
3
Rinse shrimp, pat with paper towels, set aside.
4
Preheat oven to 400 degrees.
5
For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder.
6
Cover and chill until ready to serve.
7
Spread the oil on the bottom of a 15x10x1-inch pan.
8
Set pan aside.
9
In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
10
In another small shallow dish place the egg whites.
11
Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
12
Arrange shrimp in prepared pan.
13
Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
14
Serve with sauce.

1216

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 large shrimp (fresh or frozen in shells), 1 cup mayonnaise or 1 cup salad dressing, 3 tablespoons apricot preserves, 1 teaspoon curry powder, and more.

Yes, Baked Coconut Shrimp With Curried Apricot Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Coconut Shrimp With Curried Apricot Sauce

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