Coconut Orange Shrimp
- Ready In:
- 1hr 36mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 1⁄2 cups flaked coconut
- 1 medium ripe banana
- 1⁄4 cup hot sauce
- 1⁄4 cup orange juice
- 1 tablespoon olive oil
- 1 tablespoon orange zest
- 1 lb raw large shrimp, shelled and deveined
directions
- Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender; puree.
- Pour mixture into large plastic resealable bag.
- Add shrimp and toss to coat.
- Refrigerate for 1 hour.
- Preheat oven to 450.
- Line 13x9 baking pan with foil.
- Lightly grease foil.
- Sprinkle remaining coconut onto waxed paper.
- Dip shrimp into coconut, pressing firmly on each side to coat.
- Place shrimp on baking pan.
- Bake 6 to 8 minutes or until shrimp are opaque.
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Reviews
-
I made this appetizer for our neighborhood dinner club and it was a big hit! I thought the puree was too hot so I added a bit more orange juice and 1/4 cup Splenda...perfect! the coconut was not as crispy as I thought it would be but since it was baked not fried, it was great anyway! served it with a honey mustard dipping sauce...delicious!
RECIPE SUBMITTED BY
MelodyOHare
Coeur D Alene, Idaho
Novice cook. I like to play around in the kitchen with different flavors.