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Coconut Shrimp with Gingered Cocktail Sauce by <Roxy>

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  • Coconut Shrimp with Gingered Cocktail Sauce by <Roxy>

    Posted by <Roxy> - September 09, 2004 03:49 PM

    Coconut Shrimp with Gingered Cocktail Sauce


    1 cups coconut
    1/2 cup unseasoned dry bread crumbs
    1/4 tsp. salt
    Dash ground red pepper (cayenne)
    1 1/2 lb. shelled deveined uncooked medium shrimp
    1/4 cup honey


    1 (12-oz.) jar seafood cocktail sauce
    1 T. grated gingerroot

    1. Heat oven to 425. Line large cookie sheeet with foil, lightly grease foil. In food processor bowl with metal blade, combine coconut, bread crumbs, salt and ground red pepper; process 10 seconds to combine slightly. Place in pie pan or shallow dish.

    2. Pat shrimp dry with paper towels; place in medium bowl. Heat honey in small saucepan over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on greased foil-lined cookie sheet.

    3. Bake at 425 for 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.

    4. In small serving bowl, combine cocktail sauce and gingerroot; mix well. Arrange shrimp on serving plattter. Serve shrimp with sauce.
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