baked coconut shrimp
(2 ratings)
Mmmmm! I love this recipe because it's baked & not fried. I'm trying to stay away from frying as much as I can.
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For baked coconut shrimp
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2/3 ccoconut, toasted
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1 pkgshake 'n bake chicken coating mix
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1 tspcurry powder
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1/4 tspcayenne pepper
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1 lgegg
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2 Tbspwater
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1 lbxl shrimp, peeled & deveined (tails off)
- CAN USE EITHER DIP OR BOTH IF YOU'D LIKE...
- PINEAPPLE DIP:
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1 canpineapple, crushed with juice
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4 pkgyoplait yogurt, pineapple upside-down cake flavor
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just mix both together
- KEY LIME DIP:
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4 pkgyoplait yogurt, key lime pie flavor
How To Make baked coconut shrimp
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1Preheat oven to 400 degrees F.
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2Combine first 4 ingredients in pie plate; set aside. Beat egg & water in seperate pie plate with whisk until well blended.
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3Dip 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.
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4Bake 10 - 12 minutes or until shrimp are done.
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5Serve with dip(s).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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