MARGARITAVILLE FOODS COCONUT SHRIMP

Shrimp, Bleached Wheat Flour, Vegetable Oil (contains One Or More Of The Following: Soybean, Corn And/or Cottonseed Oil), Coconut (contains Sulfites), Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Powdered Sugar, Contains 2% Or Less Of: Sugar, Modified Corn Starch, Yellow Corn Flour, Salt, Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate), Sodium Tripolyphosphate (to Retain Moisture), Caramel Color, Yeast, Paprika Extract, Annatto Extract, Tapioca Maltodextrin, Artificial Flavor, Sodium Bisulfite (as A Preservative). Mango Chutney Dipping Sauce: Water, High Fructose Corn Syrup, Concentrated Pineapple Juice, Sugar, Pureed Mango, Distilled Vinegar, Modified Corn Starch, Brown Sugar, Salt, Dehydrated Red Bell Peppers, Citric Acid, Soybean Oil, Cilantro, Xanthan Gum, Sodium Benzoate, Potassium Sorbate, Ascorbic Acid, Oleoresin Paprika.

Keep frozen. Do not refreeze. Cooking Directions: Keep frozen until ready to use. Conventional Oven: Move oven rack to middle of oven. Preheat oven to 425 degrees F. Place frozen shrimp in single layer in a shallow metal baking pan. Bake for 12 minutes, turning product over after 6 minutes for more even browning. For extra crunch bake an additional 1-2 minutes. Deep Fry: (Do not overload the fryer). Place frozen shrimp in fryer basket. Deep fry at 350 degrees F for 2-3 minutes. Drain on paper towels prior to serving. Pan Fry: Place frozen shrimp in skillet with about 1/2 inch of hot but not smoking, cooking oil. Fry over medium heat for 2-1/2 to 3 minutes, turning frequently. Drain on paper towels prior to serving. Dippin' Sauce Directions: Quick thaw under cool running water. Discard any unused portion. Do not refreeze or refrigerate. Serving Suggestions: Serve with stir-fried vegetables. Place on skewer with pineapple for a sweet kabob appetizer.