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Coconut Shrimp with Gingered Cocktail Sauce

Coconut Shrimp with Gingered Cocktail Sauce
  • Prep 15 min
  • Total 30 min
  • Servings 16
Add a tropical touch to your party with this elegant appetizer, ready to serve in half an hour.
Updated March 14, 2011
Make With
Make With
Progresso Breadcrumbs

Ingredients

Shrimp

  • 1 cup shredded coconut
  • 1/2 cup Progresso™ plain bread crumbs
  • 1/4 teaspoon salt
  • Dash ground red pepper (cayenne)
  • 1 1/2 lb uncooked medium shrimp, peeled, deveined
  • 1/4 cup honey

Sauce

  • 1 jar (12 oz) cocktail sauce
  • 1/4 teaspoon ground ginger

Steps

  • 1
    Heat oven to 425°F. Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and ground red pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.
  • 2
    Pat shrimp dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet.
  • 3
    Bake 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
  • 4
    In small serving bowl, mix sauce ingredients. Arrange shrimp on serving platter; serve with sauce.

  • To devein peeled shrimp, run a sharp knife down the back of the shrimp and lift the sandy-colored vein from the shrimp. Rinse to remove any excess vein.

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
380mg
16%
Potassium
160mg
5%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
12g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 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; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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