Crispy Curry Coconut Shrimp

recipes

Watch these little appetizers disappear off the tray!

Prep Time: 15 minutes

Servings: 8

Directions

1. Preheat oven to 400 degrees.

2. 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.

3. 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.

1. 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.

Ingredients

2/3 cup shredded Coconut, toasted
1 cup Breadcrumbs
1 teaspoon Curry Powder
¼ teaspoon ground Cayenne Pepper (optional)
1 Eggland’s Best egg, large
2 teaspoons Water
1 pound Large Shrimp (approx. 24), peeled, deveined

We want to hear from you

Whether you have questions about our wild-caught shrimp, want to learn more about our sourcing and quality standards, or are interested in working with us, our team is always here to help.