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.
|Serving Size: 1 Serving (143g)|
|Recipe Makes: 6|
|Calories from Fat: 404 (72%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.