2/3 C. Coconut, toasted
1 pkt. Shake ‘N Bake Original Chicken Seasoned Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper
1 egg
1 lb. cleaned shrimp (16 to 20 count)
Orange Curry Dip (Optional)
Mango-Ginger Dip

Preheat oven to 400°F. Toss coconut with combined coating mix, 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. Bake 10 to 12 minutes or until shrimp are cooked through. Serve with dips as desired.

Yield: 4 servings
Calories: 160
Fat: 4g
Fiber: 0g