Everyone loves coconut shrimp. Right!? I have yet to meet one person who doesn’t gush at the mention of coconut shrimp. (Excluding vegetarians?)
I loved the idea of making my own baked version of coconut shrimp at home, and Kraft’s recipe looked to be one of the most straightforward I could find, so I went with theirs!
The coating is simple, consisting of toasted Baker’s Angel Flake shredded coconut, Shake ‘n Bake coating mix, curry powder, and cayenne pepper.
I dipped peeled and deveined shrimp into an egg and water mixture, and then pressed the shrimp into the coating, before placing on a greased cookie sheet, upon which the shrimpies baked for about 12 minutes until they looked like this:
So delicious! Served with broc-a-loc-oli and ready-to-heat whole grains.
- Recipe from KraftFoods
- Calories per serving: 160 (for 1/4th of the recipe)
- My Rating: 8/10