Crispy Curry Coconut Shrimp

Directions

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