Vanilla-Coconut Shrimp

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Prep Time: 15 Min

Total Time: 29 Min

Servings: 6 servings



  1. Preheat oven to 400°F. Combine cereal and coconut in pie plate; set aside. Beat egg and water in small bowl with wire whisk until foamy.
  2. Dip shrimp, one at a time, in egg mixture, then in cereal mixture, turning to evenly coat both sides of each shrimp. Press coating mixture firmly onto shrimp to secure. Place in single layer on lightly greased baking sheet.
  3. Bake 12 to 14 min. or until shrimp are cooked through. Meanwhile, mix marmalade, horseradish sauce and lime juice; cover. Refrigerate until ready to serve with the shrimp.

Tips and Suggestions

Vanilla-Coconut Chicken: Substitute 1-1/2 lb. chicken tenders for the shrimp. Season chicken with salt and pepper before coating with the egg and cereal mixtures as directed. Place in single layer on greased baking sheet. Bake 15 to 18 min. or until chicken is cooked through. Serving Suggestion: Serve as appetizers at your next get-together. Note: For best results, be sure to completely coat each shrimp with the egg mixture before coating with the cereal mixture.


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