Total Time
Prep 15 mins
Cook 12 mins

Ridiculously easy, and so, so good :) I also like this with chicken tenders in place of the shrimp. Recipe is from Kraft.

Ingredients Nutrition

  • 23 cup baker's angel flake coconut, toasted
  • 3 ounces pkt. shake 'n bake chicken coating mix
  • 1 teaspoon curry powder
  • 14 teaspoon ground red pepper (cayenne)
  • 1 egg
  • 2 tablespoons water
  • 1 lb uncooked extra-large shrimp, peeled with tails left on, deveined
  • Apricot Dipping Sauce

  • 1 cup apricot preserves
  • 1 teaspoon spice islands red pepper, Crushed
  • 1 tablespoon red wine vinegar


  1. HEAT oven to 400°F.
  2. COMBINE first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
  3. DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
  4. BAKE 10 to 12 minute or until shrimp are done.
  5. For the sauce, combine sauce ingredients in a small saucepan and cook over medium heat until hot.