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Coconut Shrimp Minis with Tropical Sauce

Prep time 10 mins
Yield 10 servings


  • 1 package (12 oz.) frozen coconut shrimp, reserve dipping sauce*
  • 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 10 party-size potato rolls, split
  • 5 slices Sargento® Deli Style Sliced Muenster or Swiss Cheese, cut in half and folded over
  • Green leaf lettuce, torn into 10 small pieces

How to Make It

  1. Cook coconut shrimp according to package directions; remove tails.

    Combine 2 tablespoons dipping sauce with Hellmann's® or Best Foods® Real Mayonnaise; evenly spread on bottom of rolls. Top with cheese, cooked shrimp and lettuce, then remaining rolls; secure with toothpicks. Garnish, if desired, with cubed mango, papaya or pineapple.

    *If coconut shrimp does not have dipping sauce, blend 2 tablespoons tropical flavored jam or preserves (pineapple, orange) with Hellmann's or Best Foods Real Mayonnaise.