Island Coconut-Shrimp Rolls

You could find this fab shrimp appetizer on a restaurant menu, but check out how easy it is to make at home with Crescents. From Tammy Love, Bake-Off® Monthly Challenge.

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  • prep time 20 min
  • total time 45 min
  • ingredients 7
  • servings 16
 

Ingredients

16
cooked deveined large shrimp (about 1/2 lb), peeled (with tails left on)
1/4
cup cream of coconut (not coconut milk)
1
tablespoon rum or 1/4 teaspoon rum extract
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
4
tablespoons apricot preserves
1
teaspoon grated orange peel
1/2
cup flaked coconut

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Pat shrimp dry with paper towels. In small bowl, toss shrimp with cream of coconut and rum to coat.
  • 2 Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Place 1 shrimp on shortest side of each triangle. Roll up, starting at shortest side and leaving tail sticking out of one side, rolling to opposite point. Place rolls point sides down on cookie sheet.
  • 3 In small microwavable bowl, mix 2 tablespoons of the preserves with the orange peel. Microwave uncovered on High about 20 seconds or until melted. Brush over each roll. Sprinkle each roll with coconut.
  • 4 Bake 15 to 18 minutes or until golden brown. In same small microwavable bowl, microwave the remaining 2 tablespoon preserves uncovered on High about 20 seconds or until melted. Spoon evenly over each roll. Cool 5 minutes; remove from pan. Serve warm.
  • 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Pat shrimp dry with paper towels. In small bowl, toss shrimp with cream of coconut and rum to coat.
  • 2 Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Place 1 shrimp on shortest side of each triangle. Roll up, starting at shortest side and leaving tail sticking out of one side, rolling to opposite point. Place rolls point sides down on cookie sheet.
  • 3 In small microwavable bowl, mix 2 tablespoons of the preserves with the orange peel. Microwave uncovered on High about 20 seconds or until melted. Brush over each roll. Sprinkle each roll with coconut.
  • 4 Bake 15 to 18 minutes or until golden brown. In same small microwavable bowl, microwave the remaining 2 tablespoon preserves uncovered on High about 20 seconds or until melted. Spoon evenly over each roll. Cool 5 minutes; remove from pan. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
100
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
130mg
130%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.