25 jumbo shrimps
1 1/2 cup toasted shredded coconut
1 cup mayonnaise
1/4 cup cornstarch
3 tbsp apricot jelly
2 tbsp olive oil
1 tbsp sugar
1 tsp curry
1/2 tsp salt
3 egg whites
Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.
Combine in a bowl the coconut, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then by the coconut mixture.
Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), turning them over every 5 minutes.
Serve with the curry sauce.