1 1 pouch SHAKE ’N BAKE Original Crispy Coating Mix

1 cup toasted coconut

1 tablespoon curry powder

1 dash cayenne pepper

1 pound shrimp, fresh or frozen, thawed

1 egg, lightly beaten


1. COMBINE coating mix with coconut, curry powder and cayenne pepper on a plate.

2. DIP shrimps into egg, then coat with coating mixture.

3. BAKE at 400°F for 10 to 12 min. Serve with KRAFT Curry Dip. KRAFT CURRY DIP: STIR together ½ cup KRAFT Regular or Light Done Right RANCHER’S CHOICE Dressing, ¼ cup KRAFT Orange Marmalade, a dash of curry powder and 2-3 drops hot pepper sauce in a small bowl. Refrigerate until ready to use.

See more: Appetizer, From the Kraft Kitchens, Fruit, Hot and Spicy

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