Deconstructed Coconut Shrimp Crostini
A sweet & savory shrimp crostini appetizer that features cream cheese, coconut, orange marmalade, and garlic toast. It is a fun play on a coconut shrimp appetizer.
Servings: 15 Crostini
- 1 package Gorton's Crunchy Butterfly Shrimp baked according to package
- 4 ounces cream cheese
- sliced crostini round
- 1/2 cup orange marmalade
- 1/4 cup shredded coconut I used sweetened
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian Herbs & Spices
Heat oven to bake shrimp according to package instructions.
Mix butter with garlic powder and herbs and brush crostini rounds.
Toast alongside shrimp for 3-5 mins.
Remove from oven and smear with cream cheese.
Once shrimp are done, set aside.
In a small bowl mix the coconut and marmalade together.
Smear a dollop on each cream cheese covered crostini.
Top with a shrimp & enjoy!
Serving: 1serving | Calories: 74cal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg