Baked Coconut Shrimp with Curried Apricot Sauce

Recipe Courtesy of Better Homes and Gardens

Prep Time 30 minutes
Total Time 40 minutes
Serves 6-8

Ingredients

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

Directions

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.