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Servings: 6 appetizer servings

Prep Time: 30

Cook Time: 6


2 1/2 cups flaked coconut, divided

1 medium ripe banana

1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce

1/4 cup orange juice

1 tablespoon olive oil

1 tablespoon grated orange peel

1 pound raw large shrimp, shelled and deveined


Combine 1/2 cup coconut, banana, Frank's RedHot Sauce, juice, oil and orange peel in blender or food processor; process until puréed.

Pour into resealable plastic food storage bag. Add shrimp; toss to coat. Seal bag. Refrigerator for 1 hour.

Preheat oven to 450°F. Line baking pan with foil; grease foil. Sprinkle remaining coconut on a sheet of waxed paper. Dip shrimp into coconut, pressing firmly to coat. (Do not shake off excess marinade from shrimp.) Place shrimp on prepared baking pan. Bake 6 to 8 minutes or until shrimp are opaque.


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