Make restaurant-style Coconut-Curry Shrimp Appetizers at home! Our coconut-curry shrimp recipe is easy to make with frozen shrimp, flaked coconut and more.
What You Need
Original recipe yields 8 servings
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/4 tsp. each curry powder and ground red pepper (cayenne)
1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined
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Let's Make It
Heat oven to 400°F.
Combine coconut, coating mix and seasonings in shallow bowl. Beat egg in separate shallow bowl.
Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.
Bake 10 to 12 min. or until shrimp are tender.
Select a few of your favorite appetizers rather than sampling one of each to save room for your entrée.
These delicious appetizers can be assembled ahead of time. Refrigerate up to 3 hours before baking as directed.
Serve with KRAFT Sweet 'N Sour Sauce, or your favorite flavor of chutney.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0.8278g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.