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Old World Chicken and Vegetables
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Coconut Shrimp with Pear Chutney
Yield: Makes 4 servings
Ingredients:
Pear Chutney (recipe)
3
tablespoons unsalted butter
1
pound large raw shrimp, peeled and deveined
1/2
cup shredded unsweetened coconut
3/4
teaspoon curry powder
1/2
teaspoon salt
Preparation:
1.
Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney.
2.
Meanwhile, melt butter in skillet. Remove from heat. Add shrimp and coat with butter. Mix coconut with curry powder and salt in small bowl; spread mixture on dinner plate. Press shrimp into coconut mixture to coat all sides. Place shrimp on prepared baking sheet.
3.
Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.
Nutritional Information:
| Serving Size: 1/4 of total recipe (1/2 cup chutney | |
| Fiber | 2 g |
| Carbohydrate | 11 g |
| Cholesterol | 197 mg |
| Saturated Fat | 9 g |
| Total Fat | 18 g |
| Calories from Fat | 54 % |
| Calories | 301 |
| Protein | 24 g |
| Sodium | 536 mg |
Dietary Exchange:
| Fruit | 1 |
| Meat | 3 |
| Fat | 1-1/2 |
This recipe appears in:
Shellfish
