Crispy Curry Coconut Shrimp

Crispy Curry Coconut Shrimp
4.5 from 2 ratings
Fill 202 Print
This crispy curry coconut shrimp is the perfect pre-dinner appetizer. The coating of breadcrumbs, curry powder and cayenne forms a delicate crust on the shrimp that is light and satisfying when baked. Recipe courtesy of Eggland's Best 
Prep Time
15
minutes
Cook Time
15
minutes
Servings
8
servings
Crispy Curry Coconut Shrimp
Total time: 30 minutes
Ingredients
  • 2/3 cup shredded coconut, toasted
  • 1 cup breadcrumbs
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 1 large eggland's best egg
  • 2 teaspoon water
  • 1 pound large shrimp (approx. 24), peeled, deveined
Directions
  1. Preheat oven to 400 degrees.
  2. Combine coconut, breadcrumbs, curry powder and cayenne in a pie plate; set aside.
  3. Beat egg and water in a separate bowl with wire whisk until well blended.
  4. Dip shrimp, one at a time, into egg mixture, then in coconut mixture, turning to coat both sides of each shrimp.
  5. Place on a lightly greased baking sheet.
  6. Bake 10-12 minutes or until shrimp are cooked.
Recommended