Shake N Bake Coconut Shrimp Recipes

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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

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

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

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

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

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