Coconut Shrimp With Chutney

This recipe I have not tried, but will. Don't want to lose it. We love coconut shrimp at the Outback, but I don't like to deep fry. This recipe is oven baked. We are fortunate to have a fresh fish market about 5 miles from us, with fresh caught wild gulf shrimp. This comes from Better Home and Garden Magazine of just appetizers. If you try this before I get a chance, please let me know the verdict. Prep time is a guess.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 1  lb  fresh or frozen peeled and deveined shrimp
• 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. 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.