* Exported from MasterCook *
Baked Coconut Shrimp with Curried Apricot Sauce
24 fresh or frozen jumbo shrimp in shells
1 cup mayonnaise or salad dressing
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
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Set aside.
2. For sauce, in a small bowl stir together mayonnaise or salad dressing, apricot preserves and curry powder. Cover and chill until ready to serve.
3. Spread the oil on the bottom of a 15x10x1-inch baking 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 shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in 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 Curried Apricot Sauce. Makes 6 servings.
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