Recipe courtesy of Sandra Lee
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Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
8 servings
Level:
Easy

Ingredients

Mango Salsa:
Shrimp:

Directions

Wooden skewers, soaked in water for 30 minutes

Preheat oven to 350 degrees F.

For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.

For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside

Spear 3 shrimp on each bamboo skewer.

Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.

Place salsa in a decorative bowl and serve with shrimp skewers immediately.

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