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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sgalin40

posted:4/24/2013

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 skillet. Best tasting coconut shrimp ever.

verna105

posted:1/4/2013

Very good. Need to have just a little more coating than the recipe indicates. I would cut back slightly on the cayenne next time.

a cook

posted:12/30/2012

Very delicious! I has no problem getting the coconut mixture to stick. I did lightly flour before dipping in egg and pressed the coconut on while dipping it. I doubled the coconut. Although the curry was strong we didn't mind it. I used 1/2 cup orange marmalade mixed with 1 tsp horseradish and 2 teaspoons honey mustard for dipping. I will be making this again!

a cook

posted:12/27/2012

It was great tasting,easy and my family wants it to be our new traditional apptizer on Christmas Eve.

CRYSTALNIC

posted:5/31/2011

Was a big hit!

mariesnell113

posted:3/28/2011

What an easy recipe!! I didn't use the curry and it still was wonderful...also made a pina colada dip...shrimp was tender, coating was just enough!! Better than Red Lobster!!

kymberliegh

posted:1/4/2011

Other than I was to impatient to individually dip each shrimp and decided to soak them in the egg mixture and put them all in a bag and shake them in the coating and therefore the coating did not stick well, it worked out well enough to enjoy and know that these are better than any I have had at a resturant and I will definately make these properly and often.

angie3556

posted:12/15/2010

This is excellent. I substituted Panko for the coconut. The shrimp crisped nicely and were delicious. A BIG hit!

tinamiko

posted:11/23/2010

I always get 2 thumbs up on this recipe. Easy & very tasty.

crtnybee15

posted:8/6/2010

You have to try this!! I made some changes though that I hope yall out! I dipped the shrimp in cornstarch first, I added panko bread crumbs with the shake n bake. I used oven fried extra crispy kraft mix. I added more coconut. I cut the curry in half. And instead of water, I used a pina coloada mix in the egg. It gave it the extra coconut flavor. Also made an awesome pina coloda sauce. 1/2 cup sour cream, 1/3 cup crushed pineapple, 1/3 cup pina coloada mix. Yum!!