Coconut Shrimp with Gingered Cocktail Sauce

Add a tropical touch to your party with this elegant appetizer, ready to serve in half an hour. MORE+ LESS-

By Betty Crocker Kitchens

March 14, 2011

Shrimp

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

jar (12 oz) cocktail sauce

1/4

teaspoon ground ginger

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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.