Coconut Crusted Shrimp On The Bbq – a delicious recipe with Olive oil, shredded coconut, curry powder, egg whites, shrimp, chili sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Mix the panko and shredded coconut and set aside.
2
2. Mix the curry powder into the egg whites and set aside.
3
3. Pat the shrimp dry. Place a shrimp in the egg white mixture, then dreg in the panko crumb mixture. Shake off excess and place on a chilled platter.
4
4. Place ceramic Emile Henri grill inside Webber gas grill and turn controls to HHH for 7 minutes. Add olive oil and let heat up for 4-5 minutes more.
5
5. Place shrimp on ceramic grill and grill for 5 minutes for large shrimp, turning half way. Adjust cooking time for smaller size and remember that the cooking process continues once you take them off the grill.
6
6. Serve with rice, Thai chili sauce and a fresh salad. Garnish with lime slices.
288
kcal
Calories
6
g
Fat
22
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Olive oil, 1 cup Panko, 1/2 cup shredded coconut, 1 teaspoon curry powder, and more.
Yes, Coconut Crusted Shrimp On The Bbq falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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