Find a Recipe

Find a Recipe

Baked Coconut Shrimp with Curried Chutney

Course: Main Course, Appetizers

Products: Toaster Ovens


  • 1 cup chutney
  • 2 Tablespoons sliced green onion
  • 1/2 teaspoon ground curry
  • 1/2 teaspoon crushed red pepper
  • 2 Tablespoons all pupose flour
  • 1 teaspoon salt
  • 1 cup panko crumbs
  • 3/4 cup sweetened shredded coconut
  • 1 pound (18 tp 20 count) large shrimp
  • 1 egg white


  1. Stir chutney, green onion, curry and crushed red pepper in small bowl until blended.
  2. Preheat oven to 450°F.
  3. Combine flour and salt to a large resealable plastic bag.
  4. Add panko crumbs and coconut to bag. Seal and shake to combine. Set aside.
  5. Beat egg whites in a medium bowl until foamy.
  6. Dip one shrimp at a time into egg whites.
  7. Place shrimp in crumb mixture and press mixture into shrimp until well coated. Repeat with remaining shrimp.
  8. Add shrimp to pan sprayed with nonstick cooking spray.
  9. Bake 9 to 11 minutes until crumbs are golden brown.

Serves: 6-8

All the latest from Hamilton Beach® direct to your inbox!

Sign up to receive information on products, discounts, recipes, contests and sweepstakes.

Sign Up


You're all signed up! Thank you for your interest in Hamilton Beach Brands, Inc.