- 3 tablespoons vegetable oil
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/2 cup sweetened shredded coconut, roughly chopped
- 1/2 cup Dijon mustard
- 1/2 teaspoon curry powder
- 2 large egg whites
- 1 pound large shrimp, peeled and deveined, tails left on
- 1 lime, cut into wedges
- Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
- In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
- Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.
These flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle.