Name: Crispy Curry Coconut Shrimp
Prep time: 14 min 59 s
Cook time: 14 min 59 s
Total time: 29 min 59 s
Yield: 8
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

Ingredients

2/3 Cups shredded Coconut, toasted
1 Cup Breadcrumbs
1 Teaspoon Curry Powder
1/4 Teaspoon ground Cayenne Pepper (optional)
1 Large Eggland's Best egg
2 Teaspoons Water
1 Pound Large Shrimp (approx. 24), peeled, deveined

Directions

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.