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Easy Toasted Coconut Shrimp

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Craving a bit of the tropics? Start with precooked shrimp dipped in a mixture of preserves and mustard.

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(5 Ratings)

5 Ratings

5 spoons

4 spoons 40%

3 spoons

2 spoons 20%

1 spoons 40%

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PREP TIME
10 Min
TOTAL TIME
10 Min
SERVINGS
40

1/2: cup apricot preserves or orange marmalade

1/4: cup Dijon mustard

1: lb cooked deveined peeled medium shrimp (about 40), thawed if frozen

1 1/2: cups shredded coconut, toasted

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1 In small serving bowl, mix preserves and mustard. Cover; refrigerate until serving time.
2 Arrange shrimp on serving platter.
3 Dip shrimp first into preserves mixture and place on individual serving plate; sprinkle or spoon coconut onto shrimp.

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Expert Tips

To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Coarse-grained, country-style or spicy brown mustard can be used in place of the Dijon mustard.

Split fresh coconuts in half with a hammer and screwdriver. Drain the liquid, and fill halves with the preserves mixture and coconut for dipping.