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8 servings, 2 shrimp (50 g) and 1/2 Tbsp. (7 mL) sauce each
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Prepare as directed, substituting hot pepper sauce for the Sriracha sauce.
For best results, bake the shrimp immediately after coating it with the coating mix.
* 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.