Shake N Bake Coconut Shrimp

• 2/3 cup baker's angel flake coconut, toasted
• 3 ounces pkt. shake 'n bake chicken coating mix
• 1 teaspoon curry powder
• 1/4 teaspoon ground red pepper (cayenne)
• 1 egg
• 2 tablespoons water
• 1 lb uncooked extra-large shrimp, peeled with tails left on, deveined
• Apricot Dipping Sauce
• 1 cup apricot preserves
• 1 teaspoon spice islands red pepper, Crushed
• 1 tablespoon red wine vinegar

1. HEAT oven to 400u0b0F.
2. COMBINE first 4 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.
3. DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.
4. BAKE 10 to 12 minute or until shrimp are done.
5. For the sauce, combine sauce ingredients in a small saucepan and cook over medium heat until hot.

coconut, chicken coating, curry powder, ground red pepper, egg, water, shrimp, dipping sauce, apricot preserves, red pepper, red wine vinegar

Taken from www.food.com/recipe/shake-n-bake-coconut-shrimp-493420 (may not work)