Coconut Shrimp With Chutney

1. 1

   Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside.

2. 2

   In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.

3. 3

   Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.

4. 4

   Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.