Curried Coconut Shrimp Balls

prepared by and photo by Emily Doscher

Little cheesy, creamy, shrimpy gobs of yum… completely encrusted in curry tossed toasted coconut.  Need I say more?

Size: makes around 4 dozen

2 cups flaked coconut
1 1/2 tsp curry powder
2 (8 oz) packages cream cheese, SOFTENED
1 lb cooked shrimp, peeled and deveined
2 green onions, coarsely chopped


Combine coconut and curry powder on a baking sheet.  Bake at 325F for 5-10 minutes or until golden; set aside.

Process cream cheese, shrimp, and onions in a food processor until blended.  Chill 1-2 hours.

Shape shrimp mixture into 1″ balls, and roll in toasted coconut mixture.


When Life Gives You Lemons, Make (Spiked) Lemonade.


The Sex Drug for Women

Can Beer Make You Look Younger?

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ