Coconut Shrimp with Chutney

This recipe is from Quick and Easy Recipes - published by Better Homes and Gardens



Ingrediants:



1 pound fresh or frozen peeled and deveined shrimp

1 cup flaked coconut, toasted and chopped

1/2 cup seasoned fine dry bread crumbs

3/4 teaspoon curry powder

2 egg whites, lightly beaten

Nonstick cooking spray

1/2 cup mango chutney

1/4 cup orange juice

1/4 teaspoon ground ginger



Directions:



Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.

In shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in another small shalow bowl. Dip shrimp into egg whites, then into the coconut mixture, pressing it firmly onto shrimp. Place in prepared baking pan. Coat shrimp with nonstick cooking spray.

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

Makes 10 servings.



I really enjoyed this recipe. I thought that even without the chutney mixture, the shrimp came out really good.