Real Recipes From Real Home Cooks ®

baked coconut shrimp

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmm! I love this recipe because it's baked & not fried. I'm trying to stay away from frying as much as I can.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For baked coconut shrimp

  • 2/3 c
    coconut, toasted
  • 1 pkg
    shake 'n bake chicken coating mix
  • 1 tsp
    curry powder
  • 1/4 tsp
    cayenne pepper
  • 1 lg
    egg
  • 2 Tbsp
    water
  • 1 lb
    xl shrimp, peeled & deveined (tails off)
  • CAN USE EITHER DIP OR BOTH IF YOU'D LIKE...
  • PINEAPPLE DIP:
  • 1 can
    pineapple, crushed with juice
  • 4 pkg
    yoplait yogurt, pineapple upside-down cake flavor
  • just mix both together
  • KEY LIME DIP:
  • 4 pkg
    yoplait yogurt, key lime pie flavor

How To Make baked coconut shrimp

  • 1
    Preheat oven to 400 degrees F.
  • 2
    Combine first 4 ingredients in pie plate; set aside. Beat egg & water in seperate pie plate with whisk until well blended.
  • 3
    Dip shrimp, 1 at a time, in egg, then coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixuture; place on baking sheet sprayed with cooking spray (this is the most time consuming & messy - but oh so worth it!). Press coating mixture firmly on shrimp to secure.
  • 4
    Bake 10 - 12 minutes or until shrimp are done.
  • 5
    Serve with dip(s).
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