| 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.
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.
Nutritional Facts
1 Serving: Calories 147; Fat 4g (28.1% calories from fat); Protein 14g; Carbohydrate 12g; Dietary Fiber 1g; Cholesterol 108mg; Sodium 210mg. |
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Prep Time: 20 minutes Cook Time: 25 minutes Servings: 8
| | Ingredients | - | | 2/3 cup shredded coconut , toasted |
- | | 1 cup Breadcrumbs |
- | | 1 teaspoon curry powder |
- | | 1/2 teaspoon ground Cayenne Pepper (optional) |
- | | 1 Large Eggland's Best egg |
- | | 2 teaspoons water |
- | | 1 pound Large Shrimp (approx. 24), peeled, deveined |
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