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Prep 15min
Total30min
Servings16
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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
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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.
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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.
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