24 medium Shrimp
3/4 cup flour
1/2 teaspoon garlic and herb seasoning
1 egg, well beaten
1/4 teaspoon black pepper
1/4 cup shredded coconut
Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray.
Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with Mango Sauce or your choice of dipping sauce. Makes 4 servings.
4 tablespoons mango marmalade (pineapple, apricot, or peach may also be used.)
1 tablespoon Dijon mustard
4 tablespoons orange juice
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