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

Ingredients

  • 1 cup flaked coconut
  • 1 cup cashews coarsely chopped
  • 1/4 teaspoon minced garlic
  • 2 tablespoons chopped fresh cilantro
  • 1 (12 oz.) jar Smucker's® Apricot Preserves
  • 2 tablespoons Peanut Oil
  • 2 pounds raw shrimp, peeled & deveined (about 24 per lb.)
  • 1 teaspoon 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.

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