Baked Coconut Shrimp With Curried Fig Sauce

"Delicious and Exotic! Great as an appetizer or make more and turn it into a meal on some hot rice. Great for Dates, it is sure to impress! Adapted from a Better Homes and Gardens Cookbook."
 
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Ready In:
40mins
Ingredients:
10
Yields:
4 appetizers
Serves:
4
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ingredients

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directions

  • Thaw shrimp if frozen, Peel and Devein leaving tails. RInse and pat dry. Set aside.
  • Pre-heat oven to 400.
  • FOR SAUCE- in a small bowl, stir together mayonnaise, fig jam, and curry powder. Cover and chill until rady to serve.
  • Spread oil on bottom of baking pan. Set aside.
  • In a large shallow dish combine the coconut, cornstarch,sugar and salt.
  • Place egg whites in a separate small shallow dish.
  • Dip shrimp into egg whites, then into coconut mix, pressing the coconut mixture firmly onto the shrimp.
  • Arrange shrimp on prepared pan. Then bake, uncovered for about 10 minutes, or until shrimp turn opaque.
  • To serve, divide sauce among 4 small dishes, arrange sauce dishes and shrimp on 4 dinner plates.

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