Crispy Curry Coconut Shrimp

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

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.

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Information per Serving
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