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