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Curried Coconut Shrimp Balls

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Prep time 10 mins
Cook time 5 mins
Chill Time time 1 hr
Yield Makes 4 dozen


  • 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

  1. Combine coconut and curry powder on a baking sheet. Bake at 325° for 5 to 7 minutes or until golden; set aside.

  2. Process cream cheese, shrimp, and onions in a food processor until blended. Chill 1 hour.

  3. Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture.