Baked Coconut Shrimp With Curried Fig Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. Thaw shrimp if frozen, Peel and Devein leaving tails. RInse and pat dry. Set aside.
2. Pre-heat oven to 400.
3. FOR SAUCE- in a small bowl, stir together mayonnaise, fig jam, and curry powder. Cover and chill until rady to serve.
4. Spread oil on bottom of baking pan. Set aside.
5. In a large shallow dish combine the coconut, cornstarch,sugar and salt.
6. Place egg whites in a separate small shallow dish.
7. Dip shrimp into egg whites, then into coconut mix, pressing the coconut mixture firmly onto the shrimp.
8. Arrange shrimp on prepared pan. Then bake, uncovered for about 10 minutes, or until shrimp turn opaque.
9. To serve, divide sauce among 4 small dishes, arrange sauce dishes and shrimp on 4 dinner plates.
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