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 |
Preparation
| 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 |
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