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Appetizers

SHAKE 'N BAKE Coconut Shrimp

SHAKE 'N BAKE Coconut Shrimp recipe
photo by:kraft
time
prep:
15 min
total:
27 min
servings
total:
16 servings

What You Need

2/3
cup  BAKER'S ANGEL FLAKE Coconut, toasted
1
pkt.  SHAKE 'N BAKE Chicken Coating Mix
1
tsp.  curry powder
1/4
tsp.  ground red pepper (cayenne)
1
 egg
2
Tbsp.  water
1
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

Extra Crispy Coconut Shrimp
Prepare using SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix.
Serving Suggestion
Try serving coconut shrimp with Orange-Curry Dip or Mango-Ginger Dip.
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.
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