Coconut Shrimp with Sweet & Spicy Dipping Sauce

This shrimp dish has a little bit of everything: It’s sweet, spicy, crunchy and all around delicious. And it takes less than 30 minutes to make.

Yield: 24 servings ( Serving Size: 1 )
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  • 1 Egg
  • 1 cup(s) BAKER'S ANGEL FLAKE Coconut
  • 1 package(s) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
  • 24 uncooked large shrimp (1 lb.), peeled, deveined
  • 1/2 cup(s) apricot preserves
  • 1 tablespoon(s) GREY POUPON Dijon Mustard
  • 1/2 teaspoon(s) hot pepper sauce


  1. HEAT oven to 400ºF.

  2. BEAT egg in shallow bowl. Combine coconut and coating mix in separate shallow bowl.

  3. DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to evenly coat each shrimp. Place on baking sheet sprayed with cooking spray.

  4. BAKE 10 to 12 min. or until shrimp are tender. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 sec. or until heated through.

  5. SERVE shrimp with sauce.

  6. kraft kitchens tips
  7. SHORTCUT Only 2 ingredients are need to coat the shrimp. No messy frying in oil, just bake for 12 minutes.
  8. SUBSTITUTE. Substitute sriracha sauce for the hot pepper sauce. Sriracha sauce is a type of Thai hot sauce.
November 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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