Coconut Shrimp

By lkalemba

Ingredients

• CURRY DIP:
• 1 pouch Shake'N Bake Original Coating
• 1 cups coconut, toasted
• 1/2 tsp. curry powder
• 1/4 tsp. cayenne pepper
• 1 lb. shrimps, (fresh or frozen, thawed, extra large if possible 16-20 count)
• 1 egg, beaten
• 1/2 cup (125 mL)Ranch Dressing
• 1/4 cup (50 mL) Orange Marmalade
• 1 tsp (5 mL) curry powder
• 2-3 drops hot pepper sauce
• ORANGE MANGO DIP:
• 1/4 cup (50 mL) orange juice
• 1/2 cup (125 mL) mango chutney
• 1/2 tsp (2 mL) minced ginger root

Details

Servings 16
Preparation time 15mins
Cooking time 40mins
Adapted from kraftcanada.com

Preparation

Step 1

COMBINE coating mix, coconut, curry powder and cayenne pepper on a plate.

DIP shrimps in beaten egg, then coat with coating mixture.

BAKE at 400°F (200°C) for 10 to 12 minutes. Serve with KRAFT Curry Dip or Mango Ginger Dip.

For the dips, combine all ingredients in a small bowl and refrigerate until ready to use.