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Chili-Coconut Shrimp Tacos

  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 7

Change up taco night with sweet coconut shrimp, jazzed up guac and biscuit rounds. ...MORE+ LESS-

Bake-Off® Contest 47, 2014
Loomis, California

Ingredients

2
small avocados, pitted, peeled and mashed
3/4
teaspoon chili powder
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1/4
cup flaked coconut
4
tablespoons butter
28
uncooked deveined peeled medium shrimp, tail shells removed (about 8 oz)
2
plum (Roma) tomatoes, diced (1 1/4 cups)

Steps

Hide Images
  • 1
    In small bowl, mix avocados, 1/4 teaspoon of the chili powder, 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined.
  • 2
    Separate dough into 8 biscuits. Place each biscuit between 2 sheets of parchment paper. Press or roll each biscuit to form 5-inch round; keep covered with parchment paper.
  • 3
    Spray electric griddle or 12-inch skillet with cooking spray; heat over medium heat (350°F). Cook 1 biscuit round 2 to 3 minutes on each side or until golden brown. Remove from pan to cooling rack. Tear into pieces; cool completely, about 3 minutes.
  • 4
    In food processor, place biscuit pieces. Cover; process with quick on-and-off motions, until pieces are coarse crumbs. Add coconut, remaining 1/2 teaspoon chili powder and 1/4 teaspoon pepper. Cover; process with quick on-and-off motions until blended. Pour into shallow bowl.
  • 5
    Cook remaining biscuit rounds 2 to 3 minutes on each side or until golden brown. Cover to keep warm.
  • 6
    Meanwhile, in small microwavable bowl, melt 2 tablespoons of the butter uncovered on High 30 to 50 seconds or until melted. Dip shrimp into butter; coat with coconut mixture. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Place half of the shrimp in skillet; cook 1 to 2 minutes, turning once, until coating is golden brown. Remove shrimp from skillet; cover to keep warm. Repeat with remaining butter and shrimp.
  • 7
    To serve, divide shrimp evenly among biscuit rounds. Top with guacamole and tomatoes. Fold each in half to form taco; secure with toothpick.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
910mg
38%
Potassium
290mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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