Coconut Shrimp

By á-44884

Kraft Curry Dip:

In a small bowl, stir together 1/2 cup (125 mL) KRAFT Rancher's Choice Dressing, 1/4 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 1/4 cup (50 mL) ornage juice, 1/2 cup (125 mL) mango chutney and 1/2 tsp (2 mL) minced ginger root in small mixing bowl. Refrigerate until ready to use.

Ingredients

• 1 pouch Shake'N Bake Original Coating Mix
• 1 cups coconut, toasted
• 1/2 tsp. curry powder
• 1/4 tsp. cayenne pepper
• 1 lb. shrimps, (fresh or frozen, thawed)
• 1 egg, beaten
• kraft kitchens tips
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• Back to Recipe

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.