Shake N Bake Coconut Shrimp

Recipe by Pinay0618
READY IN: 27mins


  • 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
  • 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


  • HEAT oven to 400°F.
  • COMBINE first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
  • 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.
  • BAKE 10 to 12 minute or until shrimp are done.
  • For the sauce, combine sauce ingredients in a small saucepan and cook over medium heat until hot.