Coconut Shrimp
This cocktail party classic is from the Better Homes and Gardens New Cookbook.
Total Steps
3
Ingredients
10
Tools Needed
2
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http://www.eatdrinkwashup.blogspot.comIngredients
- 24 count fresh or frozen jumbo shrimp with 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 teaspoons salt
- 3 count slightly beaten egg whites
Instructions
Step 1
Thaw shrimp, if <a href="/YCPJKCW5">frozen. </a><a href="/RSDQ7YW8">Peel </a>and <a href="/C3DCVBRZ">devein </a>shrimp, leaving tails intact. Rinse shrimp; pat <a href="/RF7SRX43">dry </a>with paper towels. Set aside.
Step 2
For sauce, in a small bowl <a href="/DRM2WPZ4">stir </a>together mayonnaise, apricot <a href="/WXJN6QKP">preserves </a>and curry powder. Cover and <a href="/FK6MC4B6">chill </a>until ready to <a href="/Y6MVNCHX">serve.</a>
Step 3
Spread the oil on the bottom of a 15 x 10 x 1 inch backing pan; set pan aside. In a large shallow <a href="/QQVZX64Y">dish </a>combine the coconut, cornstarch, sugar and <a href="/DPSVTKVY">salt. </a>In another small shallow <a href="/QQVZX64Y">dish </a>place the egg whites. Dip the shrimp into the egg whites; <a href="/6BTCX64M">coat </a>with coconut mixture, <a href="/4NXSJQ3D">pressing </a>the mixture firmly onto the shrimp. Arrange shrimp in a prepared pan. <a href="/RNT367Z2">Bake </a>in a 400 degree F oven about 10 minutes or until shrimp are opaque and coconut is golden, <a href="/B52FHCF2">turning </a>once. <a href="/Y6MVNCHX">Serve </a>with sauce.