Easy Toasted Coconut Shrimp

  • Prep 10 min
  • Total 10 min
  • Servings 40

Ingredients

  • 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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Shrimp
Calories
40
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
70mg
3%
Potassium
35mg
1%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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