Coconut Shrimp

Featured in Kraft Foods Calendar 2007--November

Prep: 10 minutes
Total: 20 minutes

1 cup flake coconut, toasted
1 packet shake n' bake, extra crispy seasoned coating mix
1/4 tsp each curry powder and cayenne
1 lb fresh or thawed extra large shrimp (16-20 count), cleaned
1 egg, lightly beaten

Preheat oven to 400. Combine coconut, coating mix, curry, cayenne in shallow bowl. Dip shrimp in egg then roll in coconut mixture until eanly coated on all sides.
Bake 10-12 minutes or until shrimp are cooked through. Serve with chutney or sweet-and-sour sauce if desired.