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Appetizers

Coconut Shrimp with Lime Sauce

photo by:kraft
time
prep:
15 min
total:
29 min
servings
total:
26 servings
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What You Need

1
container  (6 oz.) vanilla low-fat yogurt
1
Tbsp.  finely chopped fresh mint
2
tsp.  each lime zest and juice
32
 thin wheat snack crackers, finely crushed (about 1/2 cup)
1/2
cup  BAKER'S ANGEL FLAKE Coconut, toasted
1
 egg
1
Tbsp.  water
1
lb.  uncooked large shrimp, peeled, deveined

Make It

HEAT oven to 350°F.

MIX yogurt, mint, lime zest and juice until blended. Refrigerate until ready to use.

COMBINE cracker crumbs and coconut in pie plate; beat egg and water in second pie plate. Dip shrimp, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each shrimp; place on baking sheet sprayed with cooking spray. Press crumb mixture firmly onto shrimp to secure.

BAKE 12 to 14 min. or until shrimp are tender and golden brown. Serve with yogurt sauce.

Kraft Kitchens Tips

Note
For best results, make sure each shrimp is well coated with the egg before dipping in coating mixture.
Substitute
Prepare using 22 finely crushed large thin wheat snack crackers.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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