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Coconut Shrimp Recipe

By House & Home On

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.

Ingredients

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

Directions

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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House & Home

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