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Easy Toasted Coconut Shrimp

 5 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 40
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Craving a bit of the tropics? Start with precooked shrimp dipped in a mixture of preserves and mustard.

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

Directions

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Shrimp
Calories
40
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
1g
5%
Trans Fat
0g
0%
Cholesterol
20mg
7%
Sodium
70mg
3%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
3%
Protein
3g
3%
% 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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