cup Frank's® RedHot® Original Cayenne Pepper Sauce
1/4
cup orange juice
1
tablespoon olive oil
1
tablespoon grated orange peel
1
pound raw large shrimp, shelled and deveined
Prep Time
30 minutes
Marinate Time
1 hour
Cook Time
6 minutes
1. Combine 1/2 cup coconut, banana, Frank's RedHot 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°F. Line baking pan with foil; grease foil. 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.
Coconut-Orange Shrimp
