Crispy Curry Coconut Shrimp
Watch these little appetizers disappear off the tray!
Make This Recipe
- 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
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.
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|
|Fat||4g (23% calories from fat)|