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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dmsgrl

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!

J_P_02

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!

lovestocook31

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

KASATKINA

posted:6/28/2006

Not the best in my opinion. The recommended sauce was really good

sapphirestar003

posted:6/28/2006

Yummy! I toasted the coconut in the microwave,and it worked pretty well. <3

a cook

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.

Roset1204

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.

smwilke

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 :)

alovelylady

posted:2/8/2006

Tasted good, but not many of the coconut flakes would stick to the shrimp. Most likely wont make this again.

crmclean

posted:1/18/2006

I would make this again, but without the curry. It really took away from the sweetness of the coconut.