Baked Coconut Shrimp With Curried Fig Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
4 appetizers
- Serves:
- 4
ingredients
- 24 jumbo shrimp, in shells
- 1 cup mayonnaise
- 3 tablespoons fig jam
- 2 teaspoons curry powder
- 2 tablespoons oil
- 1 1⁄2 cups shredded unsweetened coconut, toasted
- 1⁄4 cup cornstarch
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 slightly beaten egg whites
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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