Meg Goes Nom Nom

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.

This week I’ve toasted coconut twice, which is two times more than I ever have before in my life. Both times were a success! No burning in the MegGoesNomNom kitchen.

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.

Coconut Shrimp

• Recipe from KraftFoods
• Calories per serving: 160 (for 1/4th of the recipe)
• My Rating: 8/10