Crispy Curry Coconut Shrimp

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Crispy Curry Coconut Shrimp
Prep Time
15 mins
Cook Time
15 mins
Yield
8 servings
Recipe by: Eggland's Best

Watch these little appetizers disappear off the tray!

Ingredients

  • 2/3 cup shredded Coconut, toasted
  • 1 cup Breadcrumbs
  • 1 teaspoon Curry Powder
  • ¼ teaspoon ground Cayenne Pepper (optional)
  • 1 Large Eggland's Best egg
  • 2 teaspoons Water
  • 1 pound Large Shrimp (approx. 24), peeled, deveined

Nutrition

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
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.

Filed Under: Appetizer

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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