Coconut Shrimp with Pear Chutney

by the Editors of Publications International, Ltd.

Browse the article Coconut Shrimp with Pear Chutney

Coconut Shrimp with Pear Chutney Photo
Coconut Shrimp with Pear Chutney
Yield: Makes 4 servings
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Ingredients:
Pear Chutney (recipe follows)

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