Baked Coconut Shrimp With Curried Fig Sauce Recipe

Name: Baked Coconut Shrimp With Curried Fig Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo shrimp, in shells; 1 cup mayonnaise; 3 tablespoons fig jam; 2 teaspoons curry powder; 2 tablespoons oil; 1 ½ cups shredded unsweetened coconut, toasted; ¼ cup cornstarch; 1 tablespoon sugar; 1 teaspoon salt; 3 slightly beaten egg whites

Servings: persons

24 jumbo shrimp, in shells
1 cup mayonnaise
3 tablespoons fig jam
2 teaspoons curry powder
2 tablespoons oil
1 ½ cups shredded unsweetened coconut, toasted
¼ cup cornstarch
1 tablespoon sugar
1 teaspoon salt
3 slightly beaten egg whites

1
Thaw shrimp if frozen, Peel and Devein leaving tails.
2
RInse and pat dry.
3
Set aside.
4
Pre-heat oven to 400.
5
FOR SAUCE- in a small bowl, stir together mayonnaise, fig jam, and curry powder.
6
Cover and chill until rady to serve.
7
Spread oil on bottom of baking pan.
8
Set aside.
9
In a large shallow dish combine the coconut, cornstarch,sugar and salt.
10
Place egg whites in a separate small shallow dish.
11
Dip shrimp into egg whites, then into coconut mix, pressing the coconut mixture firmly onto the shrimp.
12
Arrange shrimp on prepared pan.
13
Then bake, uncovered for about 10 minutes, or until shrimp turn opaque.
14
To serve, divide sauce among 4 small dishes, arrange sauce dishes and shrimp on 4 dinner plates.

1221

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 jumbo shrimp, in shells, 1 cup mayonnaise, 3 tablespoons fig jam, 2 teaspoons curry powder, and more.

Yes, Baked Coconut Shrimp With Curried Fig 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 Fig Sauce

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