¾ cup organic curry mayonnaise (such as Hellmann's)
¼ tsp salt
½ tsp black pepper
½ cup apricot preserves (or use orange marmalade or ketchup)
Instructions
Preheat oven to 425°F. Stir together panko and coconut in a shallow bowl. Toss together shrimp and mayonnaise in a large bowl.
Remove shrimp from mayonnaise, and sprinkle with salt and black pepper; dredge in panko mixture, shaking off excess. Place on a greased wire rack on a baking sheet.
Bake 14 to 17 minutes or until shrimp turn pink and coconut is browned. Serve preserves with shrimp.
Side Dish Ingredients
3 Tbsp honey
1 Tbsp fresh lime juice
1 avocado, sliced
2 (7-oz) jars refrigerated grapefruit segments in syrup, drained
½ tsp salt
2 Tbsp extra virgin olive oil
½ tsp pepper
½ (1-oz) pkg fresh mint, torn
1 small cucumber, peeled and sliced
Side Dish Instructions
Toss together all ingredients in a large bowl.
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