© The French’s Food Company LLC
Coconut-Orange Shrimp Coconut-Orange Shrimp Makes: 6.00 appetizer servings 2 1/2 cups flaked coconut 1 med ripe banana 1/4 cup FRANK'S® RedHot® Cayenne Pepper Sauce 1/4 cup orange juice 1 Tbsp. Olive oil 1 Tbsp. grated orange peel 1 lb. raw large shrimp, shelled and deveined
24 200

Coconut-Orange Shrimp

Makes: 6 appetizer servings
Prep Time: 30 min
Cook Time: 6 min
User Rating:

Ingredients

  • 2 1/2 cups flaked coconutdivided
  • 1 med ripe banana
  • 1/4 cup FRANK'S® RedHot® Cayenne Pepper Sauce
  • 1/4 cup orange juice
  • 1 Tbsp. Olive oil
  • 1 Tbsp. grated orange peel
  • 1 lb. raw large shrimp, shelled and deveined

Directions

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

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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Coconut-Orange Shrimp

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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