Coconut Shrimp

I like seafood. But most of all, shrimp is the best. That’s why I loved making coconut shrimp. Thought coconut shrimp was one of those dishes you find only in restaurants? Think again! It's easy to make at home, and it'll earn raves from the whole family.

You just need the following: 2 lb shrimp, peeled and deveined, Shake and Bake coating mix, original chicken flavor, or your favorite bread crumbs, 2 tbsp ground ginger, 1/8 tsp nutmeg, 3/4 cup flaked coconut, Dash white pepper (optional), 1 cup milk, 1/4 cup honey, 2 tbsp grated fresh ginger, 1 tbsp brown sugar, 1 egg white, beaten until foamy.

To make is easy. Preheat oven to 350°F. To make the coconut crumb mix, combine Shake and Bake (or your own crumbs), powdered ginger, nutmeg, flaked coconut and white pepper (if using). Mix well and set aside. In a separate bowl, combine milk, honey, fresh ginger, brown sugar, and egg white. Beat together thoroughly. Dip shrimp in milk mixture and roll in coconut crumb mix. Bake in oven approximately 10 to 20 minutes depending on size of shrimp.

My husband really loves it. You can try it also.