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Crispy Curry Coconut Shrimp

Yield 8 servings


  • 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

How to Make It

  1. 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 (1% calories from fat); Protein 14g; Carbohydrate 12g; Dietary Fiber 1g; Cholesterol 108mg; Sodium210mg