03 Jun Ruth’s Recipes
Ruth’s recipes emerged from her gourmet kitchen piping hot and slid down so easily with cool, crisp, white wine. It could all be so intimidating except looking at this coconut shrimp recipe, I think even I might be able to pull this one off. I mean, when’s the last time you cooked with Shake-n-Bake? One bite of these babies will have you wanting more. 
Coconut Shrimp
What you Need
- 1 cup flaked coconut, toasted
- 1 package Shake n’ Bake Extra Crispy Original Coating mix
- 1/4 tsp. each curry powder & ground red pepper (cayenne)
- 1 lb (500 grams) fresh or thawed frozen large shrimp (16 to 20), cleaned
- 1 egg, lightly beaten
What you Do
Preheat Oven to 400 degrees. Combine coconut, coating mix, curry & red pepper in shallow bowl.
Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.
Bake 10 to 12 mins or until shrimp are cooked through. Serve with chutney or sweet-and-sour sauce.