Baked Coconut Shrimp With Curried Apricot Sauce Recipe

Ingredients for Baked Coconut Shrimp With Curried Apricot Sauce

• 1 pound large shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1/4 cup apricot preserves
• 1 tablespoon curry powder
• Cooking Oil
• Shredded Coconut
• 1/4 cup cornstarch
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large egg whites

How to Make Baked Coconut Shrimp With Curried Apricot Sauce

1. Thaw shrimp completely if frozen.
2. Gently peel and devein shrimp, leaving tails intact.
3. Rinse shrimp thoroughly and pat completely dry with paper towels. Set aside.
4. Preheat oven to 400°F (200°C).
5. **Prepare the Curried Apricot Sauce:** In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup apricot preserves, and 1 tablespoon curry powder. Taste and adjust seasoning as needed (add a pinch of salt or more curry powder to your preference). Cover and chill until ready to serve.
6. Lightly brush a 15x10x1-inch baking pan with 1 tablespoon of oil.
7. **Prepare the Coconut Coating:** In a large shallow dish, combine 1 cup shredded coconut, 1/4 cup cornstarch, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
8. In another shallow dish, whisk 2 large egg whites until frothy.
9. Dip each shrimp into the egg whites, ensuring it's fully coated.
10. Dredge the egg-coated shrimp in the coconut mixture, pressing gently to adhere.
11. Arrange the coated shrimp in the prepared baking pan in a single layer.
12. Bake for 10-12 minutes, or until shrimp are opaque and the coconut is golden brown, flipping halfway through.
13. Serve immediately with the chilled Curried Apricot Sauce. Garnish with fresh cilantro or chopped green onions (optional).