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Home >> Recipe >> Island Coconut Shrimp
Island Coconut Shrimp
Blend all ingredients and allow to rest for 60 minutes for flavors to marry.
  • 1/2 cup Coconut Milk
  • Brown Sugar 2 teaspoons
  • Teriyaki Glaze 1 Teaspoon
  • ½ Cup Coconut
  • ½ Cup Panko Bread Crumbs
  • 1-16 oz jar of Apricot preserves
  • ¼ cup Prepared Horseradish
  • ½ teaspoon Black Pepper
  • Combine Shrimp Marinade ingredients and set aside
  • Add Peeled and Deveined Shrimp to Marinade and refrigerate 30 minutes
  • Blend coconut and breadcrumbs uniformly and place in a shallow bowl or dinner plate
  • Dredge Marinated Shrimp in coconut coating
  • Heat Butter in non-stick sauté pan – do not allow to brown
  • Cook Shrimp 1 minute each side in sauté pan and then place sauté pan in oven to finish cooking
  • Serve with Island Jezebel Sauce
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