{"id":1369,"date":"2015-01-23T19:39:21","date_gmt":"2015-01-24T02:39:21","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1369"},"modified":"2016-03-11T10:43:34","modified_gmt":"2016-03-11T17:43:34","slug":"shakenbakecoconut-shrimp-with-orange-curry-dip","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/shakenbakecoconut-shrimp-with-orange-curry-dip.html","title":{"rendered":"Shake&#8217;N&#8217;Bake Coconut Shrimp with Orange Curry Dip"},"content":{"rendered":"<div id=\"Section3\" dir=\"LTR\"><\/div>\n<p style=\"text-align: left\" align=\"CENTER\"><em>This is not as complicated as it looks and is quite impressive to serve.<\/em><\/p>\n<p align=\"LEFT\"><b>I<\/b><b>ngredients: <\/b><\/p>\n<ul>\n<li>2\/3 c flake coconut, toasted<\/li>\n<li>1 pkg Shake&#8217;N&#8217;Bake chicken coating mix<\/li>\n<li>1 tsp curry powder<\/li>\n<li>\u00bc tsp ground red pepper (cayenne)<\/li>\n<li>1 egg<\/li>\n<li>2 Tab water<\/li>\n<li>1 lb uncooked large (31-40 count) shrimp, peeled and tails off<\/li>\n<li>Orange Curry Dip<\/li>\n<li>toothpicks<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Heat oven to 400\u00b0<\/li>\n<li>Combine coconut, Shake&#8217;N&#8217;Bake, curry powder and cayenne in a pie plate.<\/li>\n<li>Whisk egg and water in separate pie plate until blended.<\/li>\n<li>Coat the rack of a broiler pan with cooking spray.<\/li>\n<li>Dip shrimp, 1 at a time, in egg, turning to completely coat.<\/li>\n<li>Then dip in coconut mixture, pressing coating firmly onto shrimp.<\/li>\n<li>Place on a rack on a baking sheet.<\/li>\n<li>Bake 10 \u2013 12 minutes at 400\u00b0 until shrimp are done.<\/li>\n<li>Serve with toothpicks and dip on a tray. Don&#8217;t forget a bowl for used toothpicks.<\/li>\n<\/ol>\n<p><strong>Orange Curry Dip<\/strong><\/p>\n<p align=\"LEFT\"><b>Dip Ingredients: <\/b><\/p>\n<ul>\n<li>\u00bd c Ranch dressing<\/li>\n<li>\u00bc c orange marmalade<\/li>\n<li>1 tsp curry powder<\/li>\n<li>2\u20133 drops hot pepper sauce<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Dip Direction:<\/b><\/p>\n<ol>\n<li>Mix until blended.<\/li>\n<li>Refrigerate until ready to serve.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Se<\/b><b>rves: <\/b> Makes 35 &#8211; 40<\/p>\n<p align=\"LEFT\"><b>Source:<\/b> Kraft Healthy Living Information<\/p>\n<p align=\"LEFT\"><b>Comment: <\/b> You can buy peeled raw shrimp, but you may have to remove the tails. \u00a0When pricing &#8211; remember half the weight of shrimp is the shell.<\/p>\n<p align=\"LEFT\">\n","protected":false},"excerpt":{"rendered":"<p>This is not as complicated as it looks and is quite impressive to serve. Ingredients: 2\/3 c flake coconut, toasted 1 pkg Shake&#8217;N&#8217;Bake chicken coating mix 1 tsp curry powder \u00bc tsp ground red pepper (cayenne) 1 egg 2 Tab water 1 lb uncooked large (31-40 count) shrimp, peeled and tails off Orange Curry Dip &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/shakenbakecoconut-shrimp-with-orange-curry-dip.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shake&#8217;N&#8217;Bake Coconut Shrimp with Orange Curry Dip&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,21,39],"tags":[80],"class_list":["post-1369","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","category-food-for-fifty","tag-vpwl-dec-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1369"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1369\/revisions"}],"predecessor-version":[{"id":2957,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1369\/revisions\/2957"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}