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Kickin' Cashew Shrimp Bites

Prep Time: 18 Minute(s)
Cook Time: 12 Minute(s)
Yield: 48 appetizers


  • 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 Crisco? Pure 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


  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.
  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.

Nutrition Facts

Serving Size (1/48 of recipe), Calories 60 (Calories from Fat 25), Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 30mg, Sodium 160mg, Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 5g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.