Crispy Curry Coconut Shrimp

1. 1

   Preheat oven to 400 degrees.

2. 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. 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. 4

   Bake 10-12 minutes or until shrimp are cooked.

5. 5

   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.

6. 6

   Ready in 30 minutes, recipe by Eggland's Best

7. 7

   147;

8. 8

   4g (1% calories from fat);

9. 9

   14g;

10. 10

    12g;

11. 11

    1g;

12. 12

    108mg;

13. 13

    210mg

* Per serving · 4 servings · Values may vary.