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Baked Coconut Shrimp with Apricot Dipping Sauce


    This classic steakhouse appetizer has been given a healthy makeover by baking instead of deep frying.


    3/4 cup (180 mL) shredded, unsweetened coconut 
    1/2 cup (125 mL) panko bread crumbs
    2 Tbsp (30 mL) curry powder
    1 tsp (5 mL) coarse sea or kosher salt
    2 egg whites
    1 pound (450 g) shrimp, peeled and deveined
    1 cup (250 mL) apricot jam
    2 Tbsp (30 mL) low-sodium soy sauce
    3 Tbsp (45 mL) scallions, finely chopped
    1 Tbsp (15 mL) fresh lime juice
    1/2 tsp (2 mL) fresh black pepper
    Dash of hot sauce (optional)

    Preheat oven to 375 F (190 C). Mix coconut with bread crumbs, curry powder, and salt; set aside. Beat egg whites in medium bowl until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating.

    Place shrimp on baking sheet lined with aluminum foil or parchment paper; bake for 10 minutes.

    Meanwhile heat apricot jam in small saucepan over medium heat. Stir in soy sauce, scallions, lime juice, black pepper, and hot sauce; heat for a few minutes. Serve coconut shrimp with jam sauce. Makes 6 servings.

    Each serving contains: 290 calories; 19 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 44 g carbohydrates; 2 g fibre; 397 mg sodium

    source: "Organic Steak Night In", alive #322, August 2009


    Baked Coconut Shrimp with Apricot Dipping Sauce




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