Appetizers

SHAKE 'N BAKE Coconut Shrimp

(111)

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photo by:

kraft

Was a big hit!

posted by

CRYSTALNIC

on 5/31/2011

time

prep:

15 min

total:

27 min

servings

total:

Makes 8 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, deveined

Make It

HEAT oven to 400°F.

COMBINE first 4 ingredients in pie plate; set aside. Beat egg and water in separate pie plate with whisk until well 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

Note

For best results, make sure each shrimp is well coated with the egg mixture before dipping in coating mixture.

Serving Suggestion

Try serving coconut shrimp with Orange-Curry Dip or Mango-Ginger Dip.

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.

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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!!

AlabamianAmy

posted:9/14/2009

Excellent! My husband said that this is his new favorite! Next time I will leave out the coconut though because it didn't add much, and we thought it was a waste of time. Shake and Bake is awesome!

raendrop

posted:7/14/2009

Amazing! I made it with pina colada dip and my husband and I agreed that it was better than Red Lobster.

a cook

posted:3/22/2009

I loved this and made it with chicken. I used half Shake n Bake and half crushed corn flakes to balance out the flavor. (I didn't want the Shake n Bake to over power the coconut.

a cook

posted:2/24/2009

Made this for Valentine's Day. It was a hit with my family. Will certainly make it again.