SHAKE 'N BAKE Coconut Shrimp

SHAKE 'N BAKE Coconut Shrimp

Fixings

2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

1 pkt. SHAKE 'N BAKE Chicken Coating Mix

1 tsp. curry powder

1/4 tsp. ground red pepper

1 egg

2 Tbsp. water

1 lb. uncooked extra-huge shrimp, stripped with tails left on

Directions

Heat stove to 400°F.

Consolidate initial 4 fixings in pie plate; put away. Whisk egg and water in discrete pie plate until mixed.

Plunge shrimp, 1 all at once, in egg, then, at that point, in coconut combination, going to totally cover the two sides of each shrimp with egg prior to covering with coconut blend; put on baking sheet splashed with cooking shower. Press covering combination solidly onto shrimp to get.

Heat 10 to 12 min. or then again until shrimp are finished. Cool. Appreciate it !!!

Chinese-style-honey-hoisin-sticky-ribs.

SHAKE 'N BAKE Coconut Shrimp VIDEO