| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup shredded, sweetened coconut flakes
- 1/2 cup panko bread crumbs
- 2 tablespoons curry powder
- 1 1/2 teaspoons kosher salt
- 2 egg whites
- 1 pound shrimp, peeled and deveined
- Lime wedges, for garnish
Instructions
- Preheat oven to 375 degrees F.
- In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 176 |
| Total Fat | 10 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 95 mg |
| Sodium | 456 mg |
Reviews
As others stated, the breading is near impossible to keep on. I followed every suggestion for making it stick better and none of them worked. Flavor was good but I would NEVER make these again as they were way to much work for something that should have been simple.
Loved the taste, we used fresh coconut and Indian Curry. I had a difficult time getting the breading to stick, but now I see some great suggestions to try to next time.
Delicious!!!!
Delicious! I made these for Mothers Day and my family loved them. Nice and flavorful, good crisp and great presentation – they looked great coming out of the oven! I WILL be making these again.
i did it and it was very tasty thank you so much everyone loved it.
I didn’t like it that much. It was okay.
These were WONDERFUL! Everyone asked for the recipe. I am so annoyed that two people gave this recipe one star because they either couldn’t save it to their recipe file! All the other that won’t try the recipe again because it was too salty or not crispy enough – their missing out. As per other reviews I reduced the salt (I only used 1/2 tsp), let the shrimp sit so the coating could adhere better and baked them in the bottom of the over (I moved them to the top shelf to get the both sides nice and crispy). I personally think these rock!
Only add 1/4 teaspoon of sea salt, make sure you use a fine rack within a cookie sheet so the heat gets to every nook and cranny. Use a preheated 400 degree oven and place the shrimp in the lower 2 thirds of the oven. Mucho betta
After reading the reviews we doubled the amount of shrimp and started by using only 1 TBS of curry. Once it was mixed up well, we tasted the breading mixture before dipping the shrimp. The 1 TBS was perfect. I also recommend letting the dipped and breaded shrimp sit for 15-20 minutes so the coating stays on the shrimp. We cooked it in the oven then turned the broiler on high for the last minute or two and it crisped up the shrimp nicely.
Much too salty…almost inedible. The lack of flavor and texture (not crispy) are not worth any of the prep time. Might be better with less salt, but we will not be trying this recipe again.