Coconut Shrimp
  • 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
  1. Preheat oven to 400.
  2. Combine coconut, Shake n Bake mix, curry & cayenne in a shallow bowl.
  3. Dip shrimp in egg then roll in coconut mixture - covering thoroughly. (I use large shrimp rather than extra large).
  4. Bake 10-12 minutes or until shrimp are cooked through.
  5. Serve with chutney, orange marmalade or sweet n sour sauce.
We've had this at a couple different restaurants... & I finally found someone who had the recipe!