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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r12ra3

posted:11/30/2007

Followed the recipe to the letter and both the shrimp and dipping sauce were delicious!

a cook

posted:11/19/2007

This was great. A wonderful balance of sweet and spicy. Very easy too. I used bread crumbs instead of Shake & Bake

Dena Rice

posted:11/17/2007

I made this recipe from the November month on the KRAFT calendar. The breading did not stick to shrimp. All fell off. Made a mess and had to throw away.

a cook

posted:11/14/2007

You need a couple of tips to make this Superb looking. First, dust shrimp with cornstarch before diping into egg. This works like glue! Second. Pour enough coconut mix onto each shrimp at a time in a separate surface from the rest of the mix to keep it dry. Third. Add some garlic salt, onion, or other favorite spice to the coconut mix to make it more savory. My husband love it and could eat 100 shrimp!

bhupp34626

posted:11/12/2007

The shake and bake made it easy but it was missing the coconut flavor. I could not make enough coconut stick to the shrimp.

elishamink

posted:11/7/2007

When I flipped my Kraft calendar to Nov - this was the recipe featured. I had all the ingrediants in my pantry and was very quick and easy. The coconut mixture does get wet from the egg, and towards the end and doesn't stick AS WELL. But it tasted great, especially with Kraft Sweet n Sour sauce. My husband was impressed - and that's a challenge.

linzn8r

posted:11/5/2007

Tastes too much like shake and bake and not enough like coconut. The coconut does not stick well to the shrimp. I would try a different recipe next time.

suntastic

posted:10/25/2007

Everybody loves these; I can't make enough.

a cook

posted:10/18/2007

We loved this recipe. Quick and easy yet fancy enough for a special occasion. It's the first recipe I think of when preparing shrimp for a meal.

MiaMarie2001

posted:10/9/2007

Made this for our wedding anniversary dinner and it was wonderful! I used eggbeaters w/ no water to dip the shrimp in. Suggestion - do not put all the crumb mixture in dipping dish at once. I used half at a time, this prevents to much moisture, which makes it not what to stick to the shrimp.