Extra large shrimp in coconut breading with dippin' sauce. Inside! Mango chutney sauce. Great as an entree or appetizer! Where is Margaritaville? Somewhere between the Port of Indecision and Southwest of Disorder, but no parallels of latitude or longitude mark the spot on the map. You don't have to be navigator to get there. All you have to do is follow your nose. Smell those shrimp they’re beginning to boil. Shrimp is to Margaritaville like bait is to fishing, or songs are to sailors. How do you get to Margaritaville? Start here.

Coconut Shrimp: Shrimp, Bleached Wheat Flour, Coconut, Water, Modified Corn Starch, Sugar, Artificial Flavor, Whey, Salt, Maltodextrin, Dried Whole Eggs, Dextrose, Yellow Corn Flour, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Partially Hydrogenated Soybean Oil, Triacetin, Sodium Tripolyphosphate (to Retain Moisture), Sodium Bisulfites (to Protect Freshness), Prefried In Cottonseed Oil, Canola Oil, and/or Soybean Oil. Sauce: Water, High Fructose Corn Syrup, Diced Mango, Concentrated Pineapple Juice, Sugar, Pureed Mango, Distilled Vinegar, Modified Corn Starch, Brown Sugar, Salt, Dehydrated Red Bell Peppers, Citric Acid, Cilantro, Sodium Benzoate (Preservative), Xanthan Gum, Ascorbic Acid and Oleoresin Paprika (Color).

Keep frozen until ready to use. Do not refreeze. Conventional Oven: 1. Move oven rack to middle of oven. 2. Preheat oven to 400 degrees F. Place frozen shrimp in a single layer in a shallow metal baking pan. 3. Bake uncovered 15 minutes or until coating is golden brown or crunchy. Dippin' Sauces: Quick thaw under cool running water until soft.