Coconut Shrimp With Cocktail Sauce

[Roxy]

Coconut Shrimp With Cocktail Sauce:

 

Shrimp:

 

1 Cup Shredded Coconut

1/2 Cup Progresso Plain Bread Crumbs

1/4 Tsp. Salt

Dash Cayenne Pepper

1-1/2 lbs. Uncooked Medium Shrimp, Peeled And Deveined

1/4 Cup Honey

 

Sauce:

 

1-(12-oz.) Jar Cocktail Sauce

1/4 Tsp. Ground Ginger-(Opt.)

 

Heat oven to 425 degrees.

 

Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and Cayenne Pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.

 

Wash shrimp in cold water and pat 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 9-12 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.