Recipe courtesy of Mary Nolan
Show: Chic & Easy
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Coconut Shrimp with Tropical Rice

Recipe courtesy of Food Network Kitchen

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Crispy Curried Coconut Shrimp

Recipe courtesy of Mary Nolan

Coconut Shrimp Curry

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Coconut Curry Shrimp

Recipe courtesy of Claire Robinson

Curried Shrimp with Coconut Milk

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories