Shake And Bake Coconut Shrimp Food

SHAKE N BAKE COCONUT SHRIMP

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.

BAKED COCONUT SHRIMP

Steps:

• Preheat oven to 500°F.
• Spray a baking sheet with olive oil spray.
• Beat egg whites in bowl.
• In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
• Dip shrimp in egg whites, then shake in plastic bag to coat.
• Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

COCONUT SHRIMP

Steps:

• Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
• Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
• Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
• Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
• Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
• Serve immediately with dip.

SHAKE AND BAKE COCONUT SHRIMP

Steps:

• Preheat oven to 350°F. Spread coconut in shallow baking pan. Toast coconut for 5 minutes, stirring occasionally, till browned. Keep an eye on it so it doesn't burn.
• Increase oven temperature to 400°F. Toss coconut with Shake 'N Bake, curry powder and ground red pepper in pie plate. Beat egg in separate pie plate.
• Dip shrimp into egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides. Place on lightly greased baking sheet. If there is any extra batter that did not stick to the shrimp, just spoon it over the top of the shrimp and it will probably stick as it bakes.
• Bake 10 to 12 minutes or until shrimp are cooked through. Serve with dips as desired.

SPICY SHAKE 'N' BAKE SHRIMP

Steps:

• Preheat the oven to 375°F.
• In a bowl, thoroughly mix all the dry ingredients.
• Drop the shrimp into a paper bag filled with the crumbs/flour/spice mixture.
• Shake the bag to coat the shrimp, and arrange shrimp in a shallow baking pan.
• Combine the butter and mustard and drizzle the mixture over the shrimp.
• Bake for 20 minutes or until the shrimp are just cooked – do not overcook.