Coconut Shrimp with Gingered Cocktail Sauce

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

  • 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
  • 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.
  • 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.
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