Prep Time 18 min
Cook Time 12 Min
Servings 48
Difficulty Easy

Ingredients

  • 1 cup flaked coconut
  • 1 cup cashews
  • 1/4 tsp. minced garlic
  • 2 tbsps. chopped fresh cilantro
  • 1 (12 oz.) jar Smucker's® Apricot Preserves
  • 2 tbsps. Crisco® Pure Peanut Oil
  • 2 lbs. raw shrimp, peeled & deveined (about 24 per lb.)
  • 1 tsp. chipotle chile powder or to taste
  • Fresh cilantro leaves for garnish

Directions

  • Step 1

    TOAST coconut, cashews and garlic in large non-stick skillet over medium-high heat, stirring constantly, until golden brown. Remove from skillet immediately, placing into small bowl. Cool. Blend in cilantro and apricot preserves. Wipe inside of skillet clean.

  • Step 2

    HEAT oil in skillet over medium-high heat. Add shrimp. Cook and stir until shrimp is opaque and pink. Remove pan from heat. Sprinkle with chile powder, stirring to coat. Arrange shrimp on serving platter. Top each shrimp with teaspoon of coconut mixture. Garnish with cilantro leaves. Serve warm or at room temperature.

Serving size
(1/48 of recipe)

  • Calories 60
  • Calories from Fat25g
  • Total Fat 2g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 160mg
  • Potassium 0mg
  • Total Carbohydrates 7g
  • Dietary Fiber 0g
  • Sugars 5g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet