Coconut Shrimp
From riverznnd 16 years ago
- 10-12 minutes to make
- Serves 6
This is a Kraft Foods recipe that I found on a calendar Kraft sent me last year. (I hope they send me one for 2008 too!) I finally got around to making them tonight and omigoodness, are they wonderful! Baked, not fried.
Ingredients
- 1 cup of Baker's angel flake coconut, toasted (Eek...I missed that step) shopping list
- 1 packet of Shake 'N Bake extra-Crispy seasoned Coating Mix shopping list
- 1/4 tsp. each of curry powder and cayenne shopping list
- 1 pound of fresh or thawed frozen extra large shrimp (16 to 20 count), cleaned (try to leave the tails on--it looks better) shopping list
- 1 egg, lightly beaten shopping list
How to make it
- Preheat oven to 400 degrees F.
- Combine coconut, coatng mix, curry powder and cayenne in a shallow bowl.
- Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.
- Bake 10 to 12 minutes or until shrimp are cooked through. Serve with chutney or sweet-and-sour sauce.
- Makes 6 appetizer servings of 3 shrimp each or three healthy sized dinner portions.
- Nutritional Info:
- Cal. 230, Fat 9g, (sat. 7g), Carb 17g, , Fiber 2g, Protein 19g
The Rating
Reviewed by 5 people-
Really a new one thanks for sharing.
ahmed1
in Cairo loved it
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I've mentioned my dislike of coconut on almost every recipe I've found on this site that looked good. This is the ONLY way I will eat coconut, I love these things and order them any time I see them on the menu. = )
sunny
in Portland loved it
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This recipe sounds wonderful. You have my 5 on this one. Have a very good night
cherylannxo
in Santa Nella loved it
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