Comida Kraft
Recipe Box

SHAKE 'N BAKE Coconut Shrimp

(119) 102 Reviews
Prep Time
Total Time

16 servings

This SHAKE 'N BAKE Coconut Shrimp is so sweet, crispy and magnificent, no one will believe it's a Healthy Living recipe!

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What You Need

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Make It

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  • 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.

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.


  • 16 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Meat (L)

Nutrition Bonus

Since these crispy low-fat shrimp are baked instead of fried, they can help you eat right.

Nutritional Information

Serving Size 16 servings
Calories 45
Total fat 1g
Saturated fat 0.5g
Cholesterol 65mg
Sodium 310mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 0g
Protein 7g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

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  • Shemarhor |

    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!

  • sflowers444 |

    I made this with chicken instead of shrimp. Easy and delicious!!

  • sgalin40 |

    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.