Recipe of Favorite Island Coconut Shrimp Rolls

Island Coconut Shrimp Rolls. Line large cookie sheet with cooking parchment paper. Pat shrimp dry with paper towels. Learn how to cook great Island coconut-shrimp rolls – pillsbury.com.

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Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, island coconut shrimp rolls. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Line large cookie sheet with cooking parchment paper. Pat shrimp dry with paper towels. Learn how to cook great Island coconut-shrimp rolls – pillsbury.com.

Island Coconut Shrimp Rolls is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Island Coconut Shrimp Rolls is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have island coconut shrimp rolls using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Island Coconut Shrimp Rolls:

1. Make ready 1/2 lb of Large Shrimp (peeled n deveined) 16 pcs.
2. Prepare 1/4 cup of Cream of Coconut.
3. Prepare 1 tsp of Rum or 1/4 tea Rum Extract.
4. Take 1 can of Crescent Rolls.
5. Make ready 4 tbsp of Apricot Preserves.
6. Get 1 tsp of Grated Orange Peel.
7. Make ready 1/2 cup of Flaked Coconut.

In small bowl toss shrimp with cream of coconut and rum to coat. Roll up starting at … Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Using tongs, remove shrimp to paper towels to drain. Shrimp and Mint Summer Rolls with Coconut Sauce are the most refreshing summer appetizer I know of ~ these healthy Vietnamese rice paper rolls with juicy shrimp can double as a light meal.

Steps to make Island Coconut Shrimp Rolls:

1. Heat oven 375. Line a cookie sheet with parchment paper. Pat shrimp dry with paper towels. In small bowl toss shrimp with cream of coconut and rum to coat..
2. Separate dough into 8 triangles, cut each in half lengthwise to make 16 triangles. Place 1 shrimp on shortest side of each triangle. Roll up starting at shortest side leaving tail sticking out of one side, rolling to opposite point. Place rolls point side down on cookie sheet..
3. In small bowl mix 2 Tbl of preserves with the orange peel. Microwave about 20 seconds or til melted. Brush over each roll, sprinkle with coconut..
4. Bake 15-18 minutes or til golden brown. In same small bowl heat the remaining 2 Tbl preserves. Spoon evenly over each roll. Cool 5 min; remove from pan. Serve warm.

These rolls are even more minimal than yesterday's vegetable version. I quick sauteed raw shrimp in a little butter, olive oil and lime juice. We entered the restaurant and were immediately greeted with warm smiles from the staff and an atmosphere that made us feel like we were on an island vacation in the tropics. Coconut shrimp, cream cheese, snowcrab, avocado, and cucumber wrapped in soy paper. Topped with diced coconut shrimp tossed with eel sauce, spicy mayo, and organic chopped cilantro.

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