Baked coconut shrimp w/ curry apricot sauce by Hannah

Baked Coconut Shrimp with curry Apricot sauce by: Hannah



Pre heat oven 400 degrees

Ingredients and directions:

Blanch the shrimp:

Fill a medium sized pot with water and add 1 tsp. of salt.

Bring the water to a boil over high heat on the stove.

Prepare a bowl of ice and cold water to submerge the shrimp after cooking. Place the ice bath on the counter near the stove.

Place the shrimp into the boiling water for one minute.

Spoon the shrimp out of the water after one minute and immediately submerge them into the ice bath. The ice and cold water will stop the shrimp from cooking any further.

Remove the shrimp from the ice once they are completely cooled and lay them on paper towels to dry.

Peel and devein the shrimp once they are blanched and dried, if this was not already done when purchased. The blanching will make the shrimp easier to peel and devein.

Meanwhile mix together and place in fridge:
1 cup mayo
3-4Tbs Apricot preserves
1tsp curry powder

Lightly oil baking pan

Mix together in large bowl:
1 ½ cup unsweetened coconut flakes
¼tsp cornstarch
1Tbs sugar
½tsp salt

Separate 3 egg whites in bowl

Dry and dip shrimp in egg whites then coat with coconut mixture place on baking pan and cook for 3-4 min then turn over and bake for 3-4 min or till shrimp is fully cooked. Keeping a close eye on the shrimp, some coconut flakes will most likely start to turn black. Just make sure your shrimp is fully cooked.

Serve with rice and apricot sauce.

**** out of 5

Personal Comments:
Don’t over coconut the shrimp it may be too much flavor. Also another dipping sauce can be sweet chili sauce.