- 1 egg
- 1 cup Flake Coconut
- 1 cup Panko breadcrumbs
- 24 uncooked large shrimp (1 lb.), peeled, deveined
Sweet and Spicy Sauce:
- 4 Tbsp. Musselman Apple Butter
- 2 Tbsp. Honey Mustard (or Djion Mustard)
- 1 Tbsp. Sirachi or another hot sauce
HEAT oven to 400ºF.
BEAT egg in shallow bowl. Combine coconut and coating mix in separate bigger bowl.
DIP shrimp in egg, then in coconut mixture, turning to evenly coat each shrimp. I smooshed it in too so it would be really coated. Place on baking sheet sprayed with cooking spray.
BAKE 10 to 12 min. or until shrimp are tender. Meanwhile, microwave sauce mixture in bowl on HIGH 30 sec. or until heated through.
SERVE shrimp with sauce.
I bought this bag of shrimp at Aldi for $3.99
Recipe adapted from Kraft