BAKED COCONUT SHRIMP
1 lb. fresh or frozen peeled and deveined shrimp (large or medium)
1 c. flaked coconut, toasted and chopped
½ c. seasoned dry bread crumbs
¾ tsp. curry powder
2 egg whites, lightly beaten
Nonstick cooking spray
Rhubarb or plum chutney or spicy peach preserves
Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels. Preheat oven to 400°F. Generously grease a 15x10x1-inch baking pan (I just use a cookie sheet); set aside. In a small bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque. Serve with chutney or preserves on the side.
Tip: To toast coconut, nuts, or seeds, preheat oven to 350°F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Ba...