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Coconut Shrimp

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Quick and easy

Quick and easy

Quick and easy

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