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Buffalo Wing Dip

Coconut Shrimp with Pineapple, Peaches & Peppers Sauce


24 Medium shrimp, peeled and deveined
1/2 Tbsp. Garlic and herb seasoning
1/4 Tbsp. Black pepper
1 Egg, well beaten
3/4 cup Flour
1/4 cup Shredded coconut
1 jar Taste Weavers Pineapple, Peaches & Peppers Grilling Sauce


Preheat oven to 425 degrees. Coat large baking sheet with non-stick cooking spray. Sprinkle shrimp with garlic and herb seasoning blend and pepper. Place egg, flour, and coconut in small separate bowls. Dip shrimp first in egg, then in flour, and then back in egg, then liberally in coconut. Place shrimp on baking sheet. Bake until golden and crisp for at least 15 minutes. Serve shrimp with Pineapple, Peaches & Peppers Grilling Sauce as a dipping sauce.

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