SHAKE 'N BAKE Coconut Shrimp

photo by:kraft

Absolutely tasty! I browned the coconut in a skillet and butterflied the shrimp. I also dipped in flour with seasoned salt before dipping in the egg. We fried them in the s...read more

posted by

sgalin40

on 4/24/2013

time

prep:

15 min

total:

27 min

servings

total:

16 servings

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What You Need

2/3

cup BAKER'S ANGEL FLAKE Coconut, toasted

pkt. SHAKE 'N BAKE Chicken Coating Mix

tsp. curry powder

1/4

tsp. ground red pepper (cayenne)

egg

Tbsp. water

lb. uncooked extra-large shrimp, peeled with tails left on, deveined

Make It

HEAT oven to 400°F.

COMBINE first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.

DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.

BAKE 10 to 12 min. or until shrimp are done.

Kraft Kitchens Tips

Coconut Chicken Fingers

Prepare as directed, substituting boneless skinless chicken breasts, cut into 1/2-inch-wide strips, for the shrimp and increasing the baking time to 20 to 25 min. or until chicken is done.

How to Toast Coconut

Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until golden brown, stirring occasionally.

Serving Suggestion

Try serving coconut shrimp with Orange-Curry Dip or Mango-Ginger Dip.

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a cook

posted:2/14/2007

I really liked this recipe. I had problems with the coating sticking so i coated the shrimp in flour first. The coconut taste was faint. Next time I'd add more coconut.

sheerah_hk

posted:2/6/2007

I chopped the coconut up and sprinkled it on top of the shrimp dipped in Shake N Bake.

jaymieenglish

posted:1/28/2007

It was very difficult to get the mixture to stick to the shrimp. The cayenne was overpowering and the coconut flavor was way to faint. Not a great recipe and I won't make it again.

gigi8699

posted:1/4/2007

Excellent recipe! The double-dipping tip works wonders. I made the shrimp for a potluck, and it was a hit! Everyone were fighting for it, and it was gone within minutes!

lukacek

posted:12/29/2006

Very tasty. I prepared it prior to looking at the reviews. We had to double dip as well - dipping it a second time in the beaten egg. I made a homemade sweet and sour sauce. Together they were excellent. Worth the time.

queenbuc

posted:12/16/2006

Excellent!!! I read the reviews before I began and decided to "double dip" the shrimp. I dipped them in Pina Colada, then in the dry batter, then the egg, and back to the dry batter. It worked great!!! The coconut stuck to the shrimp pretty well. Advice for those the batter becoming gooey, have one wet hand and a dry hand. Hold the shrimp in the wet hand and coat with the dry hand. Works great and the batter goes a long way. Another trick is to break the coconut up a bit to get more smaller pieces to stick. I will definitely make this one again!!

masrls

posted:12/8/2006

Very tasty! I also had a little trouble with getting the coconut to stick, but I made sure the shrimp was very well coated with the egg and even sprinkled on some of what was left in the dish after they were all coated. That seemed to work. Very flavorful!

Deafedaz

posted:12/8/2006

Everyone loves this recipe including our kids. So easy!

Nakido

posted:11/22/2006

This was real easy to make and tasteful!!!! My husband loved it and so did my family. I have friends asking how this is made since it's real easy to make. I've made the shrimp and chicken so I personally believe the chicken tastes better since it came out real good and juicy!!!!!

cando9

posted:11/8/2006

This was actually very easy. My husband loved it. Followed the recipe exactly. Note: Toasted the coconut in the oven and it browns quickly and needs to be stirred often.