Coconut Shrimp

Photo: flickr user Merelymel13

Ingredients

24 inches fresh or frozen jumbo shrimp shells

1 cup mayonnaise

3 tablespoons apricot preserves

1 teaspoon curry powder

2 tablespoons cooking oil

1 1/2 cups shredded unsweetened coconut, toasted

1/4 cup cornstarch

1 tablespoon sugar

1/2 teaspoon salt

3 slightly beaten egg whites

Preparation

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.

For sauce, in a small bowl stir together mayonnaise, apricot preserves and curry powder. Cover and chill until ready to serve.

Spread the oil on the bottom of a 15 x 10 x 1 inch backing pan; set pan aside. In a large shallow dish combine the coconut, cornstarch, sugar and salt. In another small shallow dish place the egg whites. Dip the shrimp into the egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in a prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with sauce.