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 mixture, shake off excess and place on prepared pan in one layer. Bake 8 minutes and serve immediately.
Calories: 170, Total Fat: 4g, Saturated Fat: 2g, Sodium: 192mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 16g