1. Heat oven to bake shrimp according to package instructions.
  2. Mix butter with garlic powder and herbs and brush crostini rounds.
  3. Toast alongside shrimp for 3-5 mins.
  4. Remove crostini from oven and smear with cream cheese.
  5. Once shrimp are done, set aside. In a small bowl, mix the coconut and marmalade together.
  6. Smear a dollop on the cream cheese-covered crostini.
  7. Top with shrimp & enjoy!


1 package Gorton’s Crunchy Butterfly Shrimp, baked according to package
4 ounces cream cheese
Sliced crostini rounds
1/2 cup orange marmalade
1/4 cup shredded coconut
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon Italian herbs & spices

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Crunchy Butterfly Shrimp

Tender tail-on Shrimp in crunchy panko breadcrumbs.

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