Coconut Shrimp With Chutney

This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 1  lb shrimp (fresh or frozen peeled and deveined)
• 1  cup flaked coconut, toasted and chopped
• 1⁄2 cup  seasoned dry bread crumb
• 3⁄4 teaspoon curry powder
• 2  egg whites, lightly beaten
•  nonstick cooking spray
• 1⁄2 cup mango chutney
• 1⁄4 cup  orange juice
• 1⁄4 teaspoon ground ginger

Directions

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. 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. Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
4. Test Kitchen 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 for 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.