Coconut shrimp on a bar napking with a mug of beer

Coconut Shrimp-Orange Shrimp

Coconut Orange Shrimp makes great Game day appetizer, with the hot sauce and orange mixture to tingle your taste buds. My grandchildren love this recipe even the 1 1/2 year old.





Coconut Orange Shrimp

Prep Time: 30 minutes

Cook Time: 6 minutes


2 ½ cups flaked coconut, divided

1 medium ripe banana

¼ cup hot sauce. (Franks-redhot sauce works well)

¼ cup orange juice

1 Tablespoon olive oil

1 Tablespoon grated orange peel

1 Pound raw large shrimp, shelled and deveined




1. Combine ½ cup coconut, banana, hot sauce, juice, oil and orange peel in blender or food processor; process until puréed.


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


3. Preheat oven to 450 degrees F. Line baking sheet with foil; grease foil.


4. Sprinkle remaining coconut onto 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.

Makes about 6 Servings





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