We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Coconut Shrimp with Gingered Cocktail Sauce

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

(2)
(1)
Save and Share
  • prep time 15 min
  • total time 30 min
  • ingredients 8
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

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