November 11, 2010

Coconut Shrimp with Mango Ginger Dip

Prep: 15 mins, Bake: 10 mins. Makes: 10 appetizer servings

1 lb. fresh or frozen peeled and deveined shrimp
1 cup flaked coconut, toasted and chopped
1/2 cup seasoned fine dry bread crumbs
3/4 tsp. curry powder
2 slightly beaten egg whites
   Nonstick cooking spray
1/2 cup mango chutney
1/4 cup orange juice
1/4 tsp. ground ginger

   Thaw shrimp, if frozen. Rinse shrimp; pat with paper towels.

Preheat oven to 400F. Grease a 15x10x1-inch baking pan;set aside. In a shallow bowl combine coconut, bread crumbs, and curry powder. Place egg whites in another small shallow bowl. Dip shrimp into egg whites; dip into coconut mixture, pressing the mixture firmly onto shrimp. Place on prepared baking pan. Coat shrimp with cooking spray.

   Bake in preheated oven for about 10 minutes or until shrimp turn opaque. Meanwhile, in a small bowl combine chutney, orange juice, and ginger. Serve with shrimp.

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