- 1 cup flaked coconut
- 1 teaspoon curry powder
- 2 (8-ounce) packages cream cheese, softened
- 12 ounces cooked shrimp, peeled and deveined
- 2 green onions, coarsely chopped
How to Make It
Combine coconut and curry powder on a baking sheet. Bake at 325° for 5 to 7 minutes or until golden; set aside.
Process cream cheese, shrimp, and onions in a food processor until blended. Chill 1 hour.
Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture.