Crispy Curry Coconut Shrimp

Eggland's Best
Eggland's Best Crispy Curry Shrimp recipeRecipe
8 servings


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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 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.

Ready in 30 minutes, recipe by Eggland's Best

Nutritional Information
1 Serving: Calories 147; Fat 4g (28.1% calories from fat); Protein 14g; Carbohydrate 12g; Dietary Fiber 1g; Cholesterol 108mg; Sodium210mg

Created date

May 2009