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Baked Coconut Shrimp with Curried Chutney

Baked Coconut Shrimp with Curried Chutney

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 purpose flour
  • 1 teaspoon salt
  • 1 cup panko crumbs
  • 3/4 cup sweetened shredded coconut
  • 1 egg white
  • 1 pound (16 to 20 count) extra jumbo shrimp


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

Serves: 8-10

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