Shake And Bake Coconut Shrimp Recipes

SHAKE 'N BAKE COCONUT SHRIMP

SHAKE 'N BAKE Coconut Shrimp image

Try our SHAKE 'N BAKE Coconut Shrimp. This SHAKE 'N BAKE Coconut Shrimp is so sweet and crispy no one will believe it's a Healthy Living recipe!

Provided by My Food and Family

Categories Spices

Time 27m

Yield 16 servings

Number Of Ingredients 7

Ingredients

2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 egg
2 Tbsp. water
1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined

Steps:

Heat oven to 400°F.
Combine first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
Bake 10 to 12 min. or until shrimp are done.

Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

BAKED COCONUT SHRIMP

Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

SHAKE AND BAKE COCONUT SHRIMP

Shake and Bake Coconut Shrimp image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 6

Ingredients

0.666666666667 cups coconut
1 units shake
1 teaspoons curry powder
0.25 teaspoons ground red pepper
0.25 cups eggbeaters
1 pounds shrimp

Steps:

Preheat oven to 350°F. Spread coconut in shallow baking pan. Toast coconut for 5 minutes, stirring occasionally, till browned. Keep an eye on it so it doesn't burn.
Increase oven temperature to 400°F. Toss coconut with Shake 'N Bake, curry powder and ground red pepper in pie plate. Beat egg in separate pie plate.
Dip shrimp into egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides. Place on lightly greased baking sheet. If there is any extra batter that did not stick to the shrimp, just spoon it over the top of the shrimp and it will probably stick as it bakes.
Bake 10 to 12 minutes or until shrimp are cooked through. Serve with dips as desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHAKE N BAKE COCONUT SHRIMP

Shake N Bake Coconut Shrimp image

Ridiculously easy, and so, so good :) I also like this with chicken tenders in place of the shrimp. Recipe is from Kraft.

Provided by Pinay0618

Categories < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup baker's angel flake coconut, toasted
3 ounces pkt. shake 'n bake chicken coating mix
1 teaspoon curry powder
1/4 teaspoon ground red pepper (cayenne)
1 egg
2 tablespoons water
1 lb uncooked extra-large shrimp, peeled with tails left on, deveined
1 cup apricot preserves
1 teaspoon spice islands red pepper, Crushed
1 tablespoon red wine vinegar

Steps:

HEAT oven to 400°F.
COMBINE first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
BAKE 10 to 12 minute or until shrimp are done.
For the sauce, combine sauce ingredients in a small saucepan and cook over medium heat until hot.

SPICY SHAKE 'N' BAKE SHRIMP

Spicy Shake 'n' Bake Shrimp image

Make and share this Spicy Shake 'n' Bake Shrimp recipe from Food.com.

Provided by Millereg

Categories Grains

Time 29m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 lb large shrimp, peeled
1 cup breadcrumbs
1 cup flour
4 teaspoons onion powder
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 tablespoons unsalted butter, melted
1 tablespoon Dijon mustard

Steps:

Preheat the oven to 375°F.
In a bowl, thoroughly mix all the dry ingredients.
Drop the shrimp into a paper bag filled with the crumbs/flour/spice mixture.
Shake the bag to coat the shrimp, and arrange shrimp in a shallow baking pan.
Combine the butter and mustard and drizzle the mixture over the shrimp.
Bake for 20 minutes or until the shrimp are just cooked – do not overcook.

Nutrition Facts : Calories 840.1, Fat 29.7, SaturatedFat 15.7, Cholesterol 347.6, Sodium 1820.5, Carbohydrate 95.3, Fiber 6.4, Sugar 4.2, Protein 46.3

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