Source: Tampa Bay Times, Feb. 25, 2015: From Better Homes and Garden New Cookbook, Meredith Books, 2002
Baked Coconut Shrimp
For the dipping sauce:
1 cup mayonnaise
4 tablespoons mango preserves
1 and 1/2 teaspoons curry powder
For the shrimp:
24 jumbo shrimp in shells
2 tablespoons cooking oil
1 and 1/2 cups shredded unsweetened coconut, toasted
1/4 cup cornstarch
1 tablespoon sugar
1 teaspoon salt
3 slightly beaten egg whites
For sauce, in a small bowl, whisk together mayonnaise, mango preserves and curry powder. Cover and chill until ready to use.
Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towel. Set aside.
Preheat oven to 400 degrees.
Spread the oil on the bottom of a 15 by 10 by 1-inch baking pan, set aside. In a large shallow dish, combine the coconut, cornstarch,
sugar and salt. In another small shallow bowl, place the egg whites. Dip the shrimp into the egg whites, then coat with coconut mixture,
pressing the mixture firmly onto the shrimp. Arrange shrimp in prepared pan in a single layer.
Bake in the preheated oven for about 12-13 minutes or until shrimp are opaque and coconut is golden, turning once. Serve
immediately with sauce. (If made ahead, they can be reheated on a baking sheet at 350 degrees for about 10 minutes.
Note: To toast coconut on stove, place a large skillet over medium heat. Add the coconut, stirring frequently. Keep a close eye
on the coconut because it will burn quickly once it heats up. For 1 and 1/2 cups of coconut, the process from heating the pan to finish
will take about 5 minutes. If the coconut is sweetened it will toast faster and thus burn more quickly,too. Remove from the skillet
as soon as coconut is toasted. Serves 6.
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