Baked Coconut Shrimp with Curried Dipping Sauce

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 6 servings


  • 1/2 teaspoon curry
  • 1/4 cup orange marmalade or apricot preserves
  • 2 count eggs
  • 1/4 cup mayonnaise
  • 24 count shrimp jumbo
  • 1/2 teaspoon salt
  • 2 tablespoon oil
  • 1 tablespoon sugar
  • 1/4 cup cornstarch
  • 1 1/2 cup shredded unsweetened coconut


    1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat shrimp with paper towels.
    2. For sauce, in a small bowl stir together mayonnaise, apricot preserves (or orange marmelade), and curry powder. Cover and chill until ready to serve.
    3. Spread the oil on the bottom of a 15x10x1 inch baking pan; set pan aside.
    4. In a large shallow dish combine coconut, cornstarch, sugar, and salt. In another small dish beat the eggs.
    5. Dip shrimp into eggs; coat with coconut mixture, pressing firmly onto the shrimp. Arrange shrimp in prepared pan. Bake at 400 degrees for about 10 minutes or until shrimp are opaque and coconut is golden, turning once. Serve with sauce.


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