Crispy Curry Coconut Shrimp
Watch these little appetizers disappear off the tray!
Make This Recipe
Ingredients
- 2/3 cup shredded Coconut, toasted
- 1 cup Breadcrumbs
- 1 teaspoon Curry Powder
- ¼ teaspoon ground Cayenne Pepper (optional)
- 1 Eggland's Best egg, large
- 2 teaspoons Water
- 1 pound Large Shrimp (approx. 24), peeled, deveined
Preparation
- Preheat oven to 400 degrees.
- Combine coconut, breadcrumbs, curry powder and cayenne in a pie plate; set aside. Beat egg and water in a separate bowl with wire whisk until well blended.
- Dip shrimp, one at a time, into egg mixture, then in coconut mixture, turning to coat both sides of each shrimp. Place on a lightly greased baking sheet.
- Bake 10-12 minutes or until shrimp are cooked.
Notes and Suggestions
To toast coconut, preheat oven (or toaster oven) to 350 degrees. Spread coconut on a cookie sheet. Bake 7 to 10 minutes, or until golden brown, stirring occasionally.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 153 |
| Fat | 4g (23% calories from fat) |
| Saturated Fat | 2g |
| Cholesterol | 14g |
| Sodium | 505mg |
| Carbohydrates | 14g |
| Dietary Fiber | 1g |
| Protein | 15g |