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Coconut Shrimp


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 cup flaked coconut, toasted
1 pkg. Shake n Bake Extra Crispy mix
1/4 tsp. curry powder
1/4 tsp. cayenne pepper
1 lb. extra large shrimp (16-20)
1 egg - lightly beaten


Preheat oven to 400.


Combine coconut, Shake n Bake mix, curry & cayenne in a shallow bowl.


Dip shrimp in egg then roll in coconut mixture - covering thoroughly. (I use large shrimp rather than extra large).


Bake 10-12 minutes or until shrimp are cooked through.


Serve with chutney, orange marmalade or sweet n sour sauce.


Pairs Well With


Notes

We've had this at a couple different restaurants... & I finally found someone who had the recipe!

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