SHAKE N BAKE COCONUT SHRIMP

Shake N Bake Coconut Shrimp image

Provided by Pinay0618

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup baker's angel flake coconut, toasted
3 ounces pkt. shake 'n bake chicken coating mix
1 teaspoon curry powder
1/4 teaspoon ground red pepper (cayenne)
1 egg
2 tablespoons water
1 lb uncooked extra-large shrimp, peeled with tails left on, deveined
1 cup apricot preserves
1 teaspoon spice islands red pepper, Crushed
1 tablespoon red wine vinegar

Steps:

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.