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Coconut Shrimp
Prep Time:
10 minutes
Cook Time:
8 minutes
6 servings

1 lb. large Texas Gulf Shrimp, peeled & deveined

1/4 c. Robert's Reserve Pineapple Coconut Mango Tequila Sauce

2 c. H-E-B Corn Flakes

1/2 c. sweetened, shredded coconut

• non-stick cooking spray


Preheat oven to 400°F.
In a small bowl, coat shrimp in pineapple coconut mango tequila sauce.
Set aside.
Pour corn flakes and shredded coconut into a food processor and pulse
until mixture looks like breadcrumbs. Pour into wide shallow dish.
Spray large cookie sheet lightly with non-stick cooking spray.
Drain marinade from shrimp. Coat shrimp individually in coconut mixtur
e, shake off excess and place on prepared pan in one layer. Bake 8 min
utes and serve immediately.

Nutritional Information

Calories: 170, Total Fat: 4g, Saturated Fat: 2g, Sodium: 192mg, Carboh
ydrates: 17g, Dietary Fiber: 0g, Protein: 16g


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