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Crispy Coconut Shrimp

Prep Time:
10 min

Total Time:
20 min

Makes:
6

1 cup flaked coconut, toasted

1 pouch SHAKE'N BAKE Extra Crispy Original Coating Mix

1/4 tsp. each curry powder and cayenne pepper

24 uncooked large shrimp (1 lb./450 g), peeled, deveined

1 egg, beaten

HEAT oven to 400°F. Combine coconut, coating mix and seasonings in shallow bowl.

DIP shrimp in egg, then roll in coconut mixture until evenly coated. Place on baking sheet.

BAKE 10 to 12 min. or until shrimp are tender.

Kraft Kitchens Tips

Make Ahead

These appetizers can be assembled ahead of time. Refrigerate up to 3 hours before baking as directed.

Curry Dip

Mix 1/2 cup Kraft Regular or Calorie-Wise Rancher's Choice Dressing, 1/4 cup Kraft Pure Orange Marmalade, 1 tsp. curry powder and 2 to 3 drops hot pepper sauce until well blended. Refrigerate until ready to serve as a dip with the shrimp.

K:26371v0ec:83717

(27)

Rated

by a cook on 1/3/2009
" I loved the dip to go along with the shrimp. Gave it a zesty tatse and it was all so simple to make."

See All Ratings and Comments

Serving Size = 2 shrimp (60 g)

Nutritional Information

Calories

150

Total fat

6 g

Saturated fat

3 g

Cholesterol

110 mg

Sodium

410 mg

Carbohydrate

11 g

Dietary fibre

0 g

Protein

13 g

Vitamin A

4 %DV

Vitamin C

2 %DV

Calcium

2 %DV

Iron

15 %DV