2 ratings

Crispy Curry Coconut Shrimp

June 25, 2020

Bake for just 10 minutes

Photo courtesy of Eggland's Best

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

Ready in

30 m

15 m

(prepare time)

15 m

(cook time)

Servings

150

Calories Per Serving

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.