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Crispy Coconut Shrimp & Pineapple Dip
Crispy Coconut Shrimp & Pineapple Dip

Crispy Coconut Shrimp & Pineapple Dip

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
24 mid-sized shrimps, deviened and peeled
3 or 4 sprinkles of black pepper
1 cup of flour
1-1/2 cup shredded coconut
1 egg, beaten
1 can (6.5 ounces) crushed pineapples, well drained
1 package (8 oz.) softened PHILADELPHIA cream cheese
1 jar (4 ounces) prepared horseradish
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Let's Make It
1
Shrimp - Preheat oven to 400 degrees. Sprinkle shrimp with black pepper. Place flour, and 1/2 cup coconut in small bowl. Then put remaining coconut and egg in 2 separate bowls. Dip & cover each shrimp in egg, flour mixture, back into the egg, then coat with coconut.
2
Spray large baking sheet with non-stick cooking spray. Arrange shrimp evenly on baking sheet. Bake 12 to 15 minutes or until crisp and golden.
3
Sauce - Put crushed pineapples & cream cheese in mixing bowl. Blend on low speed. Mix in horseradish to taste. Chill before serving (not too cold). Serve shrimp HOT and dip COOLED!!!
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