Thanksgiving Coconut Shrimps
- 25 shrimp jumbo
- 1 1/2 cup toasted shredded coconut
- 1 cup mayonnaise
- 1/4 cup cornstarch
- 3 tbsp apricot jelly
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp curry
- 1/2 tsp salt
- 3 egg whites
Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.
Combine the coconut in a bowl, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then the coconut mixture.
Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), giving them back every 5 minutes.
Serve with the curry sauce.