 |
Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
This is a Kraft Foods recipe that I found on a calendar Kraft sent me last year. (I hope they send me one for 2008 too!) I finally got around to making them tonight and omigoodness, are they wonderful! Baked, not fried. Ingredients:
1 cup of baker's angel flake coconut, toasted (eek...i missed that step) |
1 packet of shake 'n bake extra-crispy seasoned coating mix |
1/4 tsp. each of curry powder and cayenne |
1 pound of fresh or thawed frozen extra large shrimp (16 to 20 count), cleaned (try to leave the tails on--it looks better) |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine coconut, coatng mix, curry powder and cayenne in a shallow bowl.
3. Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.
4. Bake 10 to 12 minutes or until shrimp are cooked through. Serve with chutney or sweet-and-sour sauce.
5. Makes 6 appetizer servings of 3 shrimp each or three healthy sized dinner portions.
6. Nutritional Info:
7. Cal. 230, Fat 9g, (sat. 7g), Carb 17g, , Fiber 2g, Protein 19g
|
|