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 SuggestionsTo 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 Information1 Serving: Calories 147; Fat 4g (1% calories from fat); Protein 14g; Carbohydrate 12g; Dietary Fiber 1g; Cholesterol 108mg; Sodium210mg
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