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I just downed a dozen coconut shrimp, and I don’t have one bit of guilt because they were grilled with this sweet, salty Orange Coconut Salt. The only regret I do have is that I didn’t grill more.
I love coconut shrimp, but I can do without the extra calories that come from all the breading and the deep fryer. Really, it’s the flavor and texture that I crave.
I’ve tried to coat shrimp in coconut and grill or bake them before, but I’ve always been less than impressed. The coconut either burns or becomes soggy, but not with this salt. The secret is in the toasted ground-up coconut that you prepare yourself.
All you have to do is toast some coconut and combine it in a food processor with some orange zest and salt. You can either use fresh zest from an orange or the jarred dried orange peel that you can find in the spice aisle or online.
How to make coconut shrimp sauce
While this coconut shrimp is amazing, I can’t enjoy it without dunking each bite in the sweet and spicy copycat Outback dipping sauce made with orange marmalade, horseradish and Dijon mustard.
Grilled Coconut Shrimp
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp
Orange Coconut Salt
- 1/2 cup shredded coconut
- 1 tsp kosher salt
- zest of 1 orange
Dipping Sauce
- 1/4 cup orange marmalade
- 2 tbsp prepared horseradish
- 2 tbsp Dijon mustard
Instructions
- Rub olive oil on the shrimp. Sprinkle liberally with orange coconut salt.
- Grill on high for about 3 minutes per side.
- Serve hot or cold with dipping sauce.
Orange Coconut Salt
- Spread the coconut and orange zest on a pan, and bake in a 425-degree oven for 5 minutes, until light brown.
- Stir and bake for one more minute.
- Pulse the coconut in a food processor or mini chopper, until fine.
- Stir in the salt.
Dipping Sauce
- Combine ingredients.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
