Coconut Shrimp

• 1 egg
• 2 Tbsp. water
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
• 1/2 tsp. ground red pepper (cayenne)
• 1-1/2 lb. uncooked large shrimp, peeled with tails left on, deveined

1. Heat oven to 400F.
2. Whisk egg and water in pie plate until blended.
3. Combine coconut, coating mix and pepper in separate pie plate.
4. Dip shrimp, 1 at a time, in egg mixture, then in coconut mixture, turning to evenly coat both sides of each shrimp.
5. Press coating mixture firmly onto shrimp to secure.
6. Place on baking sheet sprayed with cooking spray.
7. Bake 10 to 12 min.
8. or until shrimp turn pink.

egg, water, s angel, n bake, ground red pepper, shrimp

Taken from www.kraftrecipes.com/recipes/coconut-shrimp-112361.aspx (may not work)