Coconut Shrimp with Curried Apricot Sauce

This was my first time making shrimp. Adam hates shrimp with a passion and refuses to be around it, so I had to make this for lunch while he was at work so he wouldn't have to smell it. Oh silly husband. But I still love him! That curry apricot sauce is oh so yummy!

Coconut Shrimp with Curried Apricot Sauce

6 servings

24 fresh or frozen shrimp
1 cup mayonnaise
3 tbsp apricot preserves
1 tsp curry powder
2 tbsp cooking oil
1 1/2 cups shredded unsweetened coconut, toasted (I toasted mine on the stove, but you can do it in the oven too)
1/4 cup cornstarch
1 tbsp sugar
1/2 tsp salt
3 egg whites, slightly beaten

1. Thaw shrimp, if frozen. Peel and devain, 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 oil on bottom of a 15x10x1 inch baking sheet. Set pan aside. In a shallow dish combine coconut, cornstarch, sugar, and salt. Place the egg whites in a small shallow dish. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in the prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp is opaque and coconut is golden, turning once. Serve with sauce.