Food & Cooking Recipes Appetizers Coconut-Crusted Shrimp 3.4 (44) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 Dijon mustard helps the coating of panko breadcrumbs and shredded coconut stick to the shrimp in this tropical-inspired dish. Ingredients 3 tablespoons vegetable oil 1 ½ cups panko (Japanese breadcrumbs) ½ cup sweetened shredded coconut, roughly chopped ½ cup Dijon mustard ½ teaspoon curry powder 2 large egg whites 1 pound large shrimp, peeled and deveined, tails left on 1 lime, cut into wedges Directions 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. Johnny Miller Cook's Notes PankoThese flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle. Rate it Print