Easy Toasted Coconut Shrimp

Easy Toasted Coconut Shrimp

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

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

 

About 40 shrimp

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
  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.
Makes About 40 shrimp
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Substitution
Coarse-grained, country-style or spicy brown mustard can be used in place of the Dijon mustard.
Special Touch
Split fresh coconuts in half with a hammer and screwdriver. Drain the liquid, and fill halves with the preserves mixture and coconut for dipping.

Nutrition Information:

1 Serving (1 Shrimp)
  • Calories 40
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 70mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 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;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.