Crispy Curry Coconut Shrimp

Great as an appetizer or as a meal.

This recipe contains coconut, bread crumbs, curry powder, cayenne pepper, eggs, water, shrimp

8 Servings

Prep time: 15 min

Cook time: 15 min

Ingredients:

• 2/3 cup(s) shredded coconut, toasted
• 1 cup(s) bread crumbs
• 1 tsp. curry powder
• 1/4 tsp. cayenne powder (optional)
• 1 large egg
• 2 tsp. water
• 1 lb. large shrimp, peeled & deveined

Instructions:

• 1. 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.
• 2. 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.
• 3. Bake 10-12 minutes or until shrimp are cooked.
• 4. Notes and/or 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.