Coconut Shrimp
By: Helen Pitlick
Published: Monday, December 7, 2009 - 6:08am

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

1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside. 2 For sauce, in a small bowl stir together mayonnaise, apricot preserves and curry powder. Cover and chill until ready to serve. 3 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.

About


This cocktail party classic is from the Better Homes and Gardens New Cookbook.