Packaged seasoning makes this a quick appetizer.
1 pouch Shake n' Bake Original Recipe Coating Mix
1 cup shredded coconut, toasted
1/2 tsp curry powder
1/4 tsp cayenne pepper
1/2 cup all-purpose flour
1 lb. shrimp (fresh or frozen)
2 eggs
Kraft Curry Dip
1/2 cup Kraft Calorie Wise Rancher's Choice Dressing
1/4 cup Kraft Orange Marmalade
1 tsp curry powder
2-3 drops hot pepper sauce
Mango Ginger Dip
1/4 cup orange juice
1/2 cup mango chutney
1/2 tsp minced ginger root
Step 1: Combine the pouch of Shake n' Bake with coconut, curry powder and cayenne pepper on a plate.
Step 2: Coat shrimps (thawed) with flour and then dip into lightly beaten eggs.
Step 3: Coat the shrimps with the Shake n' Bake/coconut mixture.
Step 4: Bake at 400°F for 10-12 minutes. Serve with Kraft Curry Dip or Mango Ginger Dip.
Kraft Curry Dip
Step 1: In a small bowl stir all ingredients together.
Step 2: Refrigerate until ready to use.
Mango Ginger Dip
Step 1: In a small mixing bowl stir together all ingredients.
Step 2: Refrigerate until ready to use.
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