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SHAKE 'N BAKE Coconut Shrimp

SHAKE 'N BAKE Coconut Shrimp recipe
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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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.
posted:
11/2/2006
This is very tasty BUT it is not so easy to make. I have made it twice. First, for 20 shrimp, one package of shake and bake is not enough, you need two. Likewise you need two eggs. Second, when you are breading the shrimp, it is hard to get the breading to stick. Make sure and totally immerse the shrimp in the egg and then immediately coat it. Also the breading can very quickly turn to "batter" as you get egg in it. I solved this by using the coating in batches. Lastl, if you don't like spicy food, do not use hot curry powder. If you do like spicy food, use hot curry powder AND the hot and spicy Shake And Bake. I did this, and it was great! One last hint...when you toast coconut, it toasts VERY QUICKLY. You need to stir it every minute or two and keep a close eye on it. So, with all that in mind, YES I will make it again! Delish!
posted:
9/29/2006
The shrimp didn't even have much of a coconut taste. You could taste the shake 'n bake more than anything. Also hard to get the coconut to stick. I won't be making this again. Not impressed!
posted:
7/26/2006
I made these for Father's Day and everyone thought they were okay but it was very hard getting the coconut to stick,I won't make these again
posted:
6/28/2006
Not the best in my opinion. The recommended sauce was really good
posted:
6/28/2006
Yummy! I toasted the coconut in the microwave,and it worked pretty well. <3
posted:
2/22/2006
Can't stop eating this shrimp dish! Curry is not too overpowering, and coconut is such a great addition. Very easy and quick to cook. I served these shrimps with sweet-sour sauce. 10 minutes are just enough to cook the shrimps.
posted:
2/16/2006
I had trouble with the coating sticking to the shrimp, but other than that it was great. Not the best I have ever had....but the best I have made. I used apricot ginger sauce since I had trouble finding the mango chutney.
posted:
2/12/2006
Made with lemon lime rice from website and was a good tropical meal. I think the trick is to keep the coating in a seperate bowl and then add bit by bit to coal...otherwise it got wet and clumpy. A bit tedious, but definatley worth it :)
posted:
2/8/2006
Tasted good, but not many of the coconut flakes would stick to the shrimp. Most likely wont make this again.
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