Comida Kraft
Recipe Box

SHAKE 'N BAKE Coconut Shrimp

SHAKE 'N BAKE Coconut Shrimp is rated 4.064220183486238 out of 5 by 109.
Prep Time
15
min.
Total Time
27
min.
Servings

16 servings

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Servings

  • 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
AMOUNT PER SERVING
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

Rated 5 out of 5 by from Excellent! Excellent!!! I read the reviews before I began and decided to "double dip" the shrimp. I dipped them in Pina Colada, then in the dry batter, then the egg, and back to the dry batter. It worked great!!! The coconut stuck to the shrimp pretty well. Advice for those the batter becoming gooey, have one wet hand and a dry hand. Hold the shrimp in the wet hand and coat with the dry hand. Works great and the batter goes a long way. Another trick is to break the coconut up a bit to get more smaller pieces to stick. I will definitely make this one again!!
Date published: 2006-12-17
Rated 5 out of 5 by from My husband LOVED this recipe, so it will be one I'll be making again. My husband LOVED this recipe, so it will be one I'll be making again. However, I also had problems getting everything to stick to the shrimp. I got frustrated and put all the shrimp, egg mixture, shake n bake packet, spices, and coconut in a big ziploc and shook it all together. Then I spread them all out on the pan as in the instructions and spread the left over coating over the top. Turned out fine and was way easier than dipping each one individually. It wasn't as pretty as the picture on the recipe, but it sure was delicious!
Date published: 2008-01-10
Rated 5 out of 5 by from You have to try this! 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!!
Date published: 2010-08-06
Rated 4 out of 5 by from This is very tasty BUT it is not so easy to make. This is very tasty BUT it is not so easy to make. I have made it twice. First, for 20 shrimp, one package of shake and bake is not enough, you need two. Likewise you need two eggs. Second, when you are breading the shrimp, it is hard to get the breading to stick. Make sure and totally immerse the shrimp in the egg and then immediately coat it. Also the breading can very quickly turn to "batter" as you get egg in it. I solved this by using the coating in batches. Lastl, if you don't like spicy food, do not use hot curry powder. If you do like spicy food, use hot curry powder AND the hot and spicy Shake And Bake. I did this, and it was great! One last hint...when you toast coconut, it toasts VERY QUICKLY. You need to stir it every minute or two and keep a close eye on it. So, with all that in mind, YES I will make it again! Delish!
Date published: 2006-11-03
Rated 5 out of 5 by from WOW that was all my husband could say when I made it. WOW that was all my husband could say when I made it. I made several changes off of what other people suggested. I did not use shake 'n bake I just used bread crumbs with Italian seasoning added. I also did not sure the cayenne. I dipped the shrimp in the egg and then in the mixture then in pina colada mix and in the mixture again. This tastes just like what you get at a restaurant. This is now in our top 5 things to make.
Date published: 2007-02-21
Rated 5 out of 5 by from You need a couple of tips to make this Superb looking. You need a couple of tips to make this Superb looking. First, dust shrimp with cornstarch before diping into egg. This works like glue! Second. Pour enough coconut mix onto each shrimp at a time in a separate surface from the rest of the mix to keep it dry. Third. Add some garlic salt, onion, or other favorite spice to the coconut mix to make it more savory. My husband love it and could eat 100 shrimp!
Date published: 2007-11-14
Rated 3 out of 5 by from I had some issues with the breading even though I only did one shrimp at a time. I had some issues with the breading even though I only did one shrimp at a time. The flavor was great, even though it didn't look as nice in the picture. None of my guests used the orange-currey dip I made, but opted to use the spare dipping sauce from the Asian honey bbq drummies. They said it tasted wonderful together. My friend is even making it for her 4 year olds birthday party.
Date published: 2006-01-07
Rated 5 out of 5 by from Very delicious! Very delicious! I has no problem getting the coconut mixture to stick. I did lightly flour before dipping in egg and pressed the coconut on while dipping it. I doubled the coconut. Although the curry was strong we didn't mind it. I used 1/2 cup orange marmalade mixed with 1 tsp horseradish and 2 teaspoons honey mustard for dipping. I will be making this again!
Date published: 2012-12-31
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