Baked Coconut Shrimp With Curried Fig Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 24 jumbo shrimp, in shells
• 1 cup mayonnaise
• 3 tablespoons fig jam
• 2 teaspoons curry powder
• 2 tablespoons oil
• 1 1/2 cups shredded unsweetened coconut, toasted
• 1/4 cup cornstarch
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 slightly beaten egg whites

Recipe

• 1 thaw shrimp if frozen, peel and devein leaving tails. rinse and pat dry. set aside.
• 2 pre-heat oven to 400.
• 3 for sauce- in a small bowl, stir together mayonnaise, fig jam, and curry powder. cover and chill until rady to serve.
• 4 spread oil on bottom of baking pan. set aside.
• 5 in a large shallow dish combine the coconut, cornstarch,sugar and salt.
• 6 place egg whites in a separate small shallow dish.
• 7 dip shrimp into egg whites, then into coconut mix, pressing the coconut mixture firmly onto the shrimp.
• 8 arrange shrimp on prepared pan. then bake, uncovered for about 10 minutes, or until shrimp turn opaque.
• 9 to serve, divide sauce among 4 small dishes, arrange sauce dishes and shrimp on 4 dinner plates.