Prep: 30 minutes
Bake: 10 minutes
Oven: 400 F
Makes: 6 servings
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2. For sauce, in a small bowl stir together mayonnaise, 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 with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan. Bake in a 400 F oven about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 | ||
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Calories: 560 | ||
Calories from Fat: 404 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.9g | 60 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 53.1mg | 16 % | |
Sodium 374.4mg | 13 % | |
Potassium 308.4mg | 8 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 27.7g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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