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