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Crispy Curry Coconut Shrimp Recipe
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Provided By
Eggland's Best
Brought to you by
www.egglandsbest.com
Watch these little appetizers disappear off the tray!
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Servings:
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
Directions
PREP
20
mins
COOK
25
mins
READY IN
45
mins
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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