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Easy Toasted Coconut Shrimp

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  • Prep 10 min
  • Total 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.
Updated Sep 23, 2015
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Coarse-grained, country-style or spicy brown mustard can be used in place of the Dijon mustard.
  • tip 2
    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

40 Calories, 1g Total Fat, 3g Protein, 4g Total Carbohydrate, 3g Sugars

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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