SHAKE 'N BAKE Coconut Shrimp

By carol gorman

Ingredients

• 2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted Shaw's — 3 For $5.00 thru 12/03
• 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 Save-A-Lot — 1 ea For $7.99 thru 11/14

Preparation

Step 1

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.