COCONUT SHRIMP WITH GINGERED COCKTAIL SAUCE

Coconut Shrimp with Gingered Cocktail Sauce image

Provided by @MakeItYours

Number Of Ingredients 8

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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
1 jar (12 oz) cocktail sauce
1/4 teaspoon ground ginger

Steps:

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.
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.
Bake 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
In small serving bowl, mix sauce ingredients. Arrange shrimp on serving platter; serve with sauce.