Crispy Shrimp Coconut Curry

This crispy curry coconut shrimp is the perfect pre-dinner appetizer. The coating of breadcrumbs, curry powder and cayenne forms a delicate crust on the shrimp that is light and satisfying when baked.

Ingredients

• 2/3 cups shredded Coconut, toasted
• 1 cup Breadcrumbs
• 1 teaspoon Curry Powder
• 1/4 teaspoon ground Cayenne Pepper (optional)
• 1 Large England's Best egg
• 2 teaspoons Water
• 1 pound Large Shrimp (approx. 24), peeled,

Directions

1. Preheat oven to 400 degrees.
2. Combine coconut, breadcrumbs, curry powder and cayenne in a pie plate; set aside.
3. Beat egg and water in a separate bowl with wire whisk until well blended.
4. Dip shrimp, one at a time, into egg mixture, then in coconut mixture, turning to coat both sides of each shrimp.
5. Place on a lightly greased baking sheet.
6. Bake 10-12 minutes or until shrimp are cooked.