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

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.
4. 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.