Recipe by L-Burden
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!
Top Review by I Cook Therefore I Am
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!
- 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 See How It's Made
- Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
- Preheat oven to 400 degrees.
- For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
- Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
- In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
- In another small shallow dish place the egg whites.
- Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
- Arrange shrimp in prepared pan.
- Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
- Serve with sauce.