Coconut Shrimp with Pear Chutney the Editors of Publications International, Ltd.
Coconut Shrimp with Pear Chutney
Makes 4 servings
|3||tablespoons unsalted butter|
|1||pound large raw shrimp, peeled and deveined|
|1/2||cup shredded unsweetened coconut|
|3/4||teaspoon curry powder|
- Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney.
- 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.
- Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.
|Serving Size:||1/4 of total recipe (1/2 cup chutney|
|Calories from Fat||54 %|
|Total Fat||18 g|
|Saturated Fat||9 g|
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