SHAKE 'N BAKE Coconut Shrimp

SHAKE 'N BAKE Coconut Shrimp

2/3 cup angel flake Coconut, toasted (I use unsweetened)
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 egg
2 Tbsp. water
1 lb. cleaned extra-large shrimp (16 to 20 count)

PREHEAT oven to 400. Toss coconut with combined coating mix, and pepper in pie plate; set aside.

Beat egg and water in separate pie plate with wire whisk until well blended.

DIP shrimp, one at a time, in egg mixture, then in coating mixture, turning to evenly coat both sides of each shrimp. Place on lightly greased baking sheet.

BAKE 10 to 12 min. or until shrimp are cooked through. Serve with dips as desired.