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4.28
from
18
votes
Grilled Coconut Shrimp
The secret to making crunchy grilled coconut shrimp is using this sweet, salty Orange Coconut Salt.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
3
servings
Author:
Christie Vanover
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
You can use 1 teaspoon dried orange peel in place of the fresh orange peel.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
26
g
|
Protein:
22
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
213
mg
|
Sodium:
1838
mg
|
Potassium:
255
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin C:
3.8
mg
|
Calcium:
22
mg
|
Iron:
0.4
mg