Crispy Curry Coconut Shrimp
Crispy Curry Coconut Shrimp
This crispy curry coconut shrimp is the perfect pre-dinner appetizer. The coating of breadcrumbs, curry powder and cayenne forms a delicate crust on the shrimp that is light and satisfying when baked. Recipe courtesy of Eggland's Best
Prep Time
15
minutes
Cook Time
15
minutes
Servings
8
Total time: 30 minutes
Ingredients
- 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 teaspoon water
- 1 pound large shrimp (approx. 24), peeled, deveined
Directions
- 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.