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Prepare using SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix.
Try serving coconut shrimp with Orange-Curry Dip or Mango-Ginger Dip.
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.
Since these crispy low-fat shrimp are baked instead of fried, they can help you eat right.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Would make it again but without the shake and bake- it completely overpowered the delicate flavors of the shrimp and coconut. Next time I will use plain panko bread crumbs and season with the cayenne and curry for some heat. I served it with a jar of mango chutney for dipping- delish!
I made this with chicken instead of shrimp. Easy and delicious!!
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 skillet. Best tasting coconut shrimp ever.