- 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
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.