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    You are in: Home / Recipes / Baked Coconut Shrimp With Curried Apricot Sauce Recipe
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    Baked Coconut Shrimp With Curried Apricot Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    L-Burden's Note:

    Great as a main dish served with rice and veggies, or as an appetizer. I had a lot of leftover sauce, so you may want to cut the sauce recipe, or just make more yummy shrimp to use it up!

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    Ingredients:

    Serves: 6

    Yield:

    shrimp

    Units: US | Metric

    • 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 1/2 cups shredded coconut (toasted)
    • 1/4 cup cornstarch
    • 2 teaspoons sugar
    • 1/2 teaspoon salt
    • 3 slightly beaten egg whites

    Directions:

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

    Ratings & Reviews:

    • on August 28, 2007

      55

      The coconut doesn't stick as well to the shrimp as some of the fried coconut shrimp that I've had in the past. In those recipes the cocunut is usually incorporated in the batter so it gets fried right to the shrimp. This still gets five stars from me because it was worth a little coconut falling off to know that I could eat a couple more shrimp without feeling guilty. This recipe is deffinitly a little bit of a healthier alternative to fried coconut shrimp and we enjoyed it a lot. I can't speak for the apricot sauce, I'm not a big fan of apricots so we just used sweet chili sauce for dipping. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Coconut Shrimp With Curried Apricot Sauce

    Serving Size: 1 (125 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 398.5
     
    Calories from Fat 238
    59%
    Total Fat 26.4 g
    40%
    Saturated Fat 9.9 g
    49%
    Cholesterol 52.7 mg
    17%
    Sodium 606.6 mg
    25%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 1.2 g
    4%
    Sugars 17.7 g
    71%
    Protein 8.6 g
    17%

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