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SHAKE 'N BAKE Coconut Shrimp

SHAKE 'N BAKE Coconut Shrimp recipe
photo by:kraft
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 more
posted by
on 4/24/2013
15 min
27 min
16 servings

What You Need

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