Add a tropical touch to your party with this elegant appetizer, ready to serve in half an hour.
Coconut Shrimp with Gingered Cocktail Sauce
- Prep Time 15 min
- Total 30 min
- Servings 16
- Ingredients 8
Ingredients
Shrimp
- 1 cup shredded coconut
- 1/2 cup Progresso™ plain bread crumbs
- 1/4 teaspoon salt
- Dash ground red pepper (cayenne)
- 1 1/2 lb uncooked medium shrimp, peeled, deveined
- 1/4 cup honey
Sauce
- 1 jar (12 oz) cocktail sauce
- 1/4 teaspoon ground ginger
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 425°F. Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and ground red pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.
-
Step2Pat shrimp dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet.
-
Step3Bake 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
-
Step4In small serving bowl, mix sauce ingredients. Arrange shrimp on serving platter; serve with sauce.
Nutrition
110
Calories
2 1/2g
Total Fat
5g
Protein
15g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 380mg
- 16%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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