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!
What You Need
Original recipe yields 16 servings
2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper (cayenne)
2 Tbsp. water
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 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.
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.
How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until golden brown, stirring occasionally.
For best results, make sure each shrimp is well coated with the egg mixture before dipping in coating mixture.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* 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.