Coconut Orange Baked Shrimp Recipe

Name: Coconut Orange Baked Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 200G Natco Coconut Flakes 200g; Pack Of 12 Apple Banana (Pack Of 12); 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits; 200G Picard - Breaded Shrimp; 500 ml Crucials Hot Stuff Sauce 500Ml; 250 ml Critida Lemon Infused Olive Oil 250Ml

Fusion cuisine

About this recipe

A delightful pescatarian dinner featuring shrimp coated in a tropical blend of coconut, orange, and a hint of spice, baked to perfection for a flavorful and satisfying meal.

Ingredients

200G Natco Coconut Flakes 200g
Pack Of 12 Apple Banana (Pack Of 12)
850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
200G Picard - Breaded Shrimp
500 ml Crucials Hot Stuff Sauce 500Ml
250 ml Critida Lemon Infused Olive Oil 250Ml

Instructions

1. Combine 1/2 cup flaked coconut, 1 ripe banana, 1/4 cup hot sauce, 1/4 cup orange juice, 1 tablespoon olive oil, and 1 tablespoon orange zest in a blender. Blend until smooth to create a marinade.
2. Pour the marinade into a large resealable plastic bag. Add 1 pound of shrimp to the bag, seal, and toss to coat the shrimp evenly. Refrigerate for 1 hour to allow the flavors to infuse.
3. Preheat your oven to 450°F (230°C). Line a 13x9-inch baking pan with aluminum foil and lightly grease the foil with olive oil.
4. Spread the remaining 2 cups of flaked coconut onto a sheet of waxed paper. Remove the shrimp from the marinade, letting any excess drip off, and press each shrimp firmly into the coconut to coat both sides.
5. Arrange the coconut-coated shrimp on the prepared baking pan in a single layer. Bake in the preheated oven for 6 to 8 minutes, or until the shrimp are opaque and the coconut is lightly golden.
6. Remove from the oven and serve immediately. Enjoy your Coconut Orange Baked Shrimp as a main dish or pair it with a fresh salad or steamed rice for a complete meal.