Coconut Shrimp

Kraft Curry Dip: In a small bowl, stir together ½ cup (125 mL) KRAFT Rancher's Choice Dressing, ¼ cup (50 mL) KRAFT Orange Marmalade, 1 tsp (5 mL) curry powder and 2-3 drops hot pepper sauce. Refrigerate until ready to use. Mango Ginger Dip: Stir together ¼ cup (50 mL) ornage juice, ½ cup (125 mL) mango chutney and ½ tsp (2 mL) minced ginger root in small mixing bowl. Refrigerate until ready to use.

Coconut Shrimp

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pouch Shake'N Bake Original Coating Mix

  • 1

    cups coconut, toasted

  • ½

    tsp. curry powder

  • ¼

    tsp. cayenne pepper

  • 1

    lb. shrimps, (fresh or frozen, thawed)

  • 1

    egg, beaten

  • kraft kitchens tips

  • Back to Recipe

  • Back to Recipe

Directions

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.


Nutrition

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