Servings: 6 appetizer servings
Prep Time: 30
Cook Time: 6
2 1/2 cups flaked coconut, divided
1 medium ripe banana
1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
1/4 cup orange juice
1 tablespoon olive oil
1 tablespoon grated orange peel
1 pound raw large shrimp, shelled and deveinedDIRECTIONS:
Combine 1/2 cup coconut, banana, Frank's RedHot Sauce, juice, oil and orange peel in blender or food processor; process until puréed.
Pour into resealable plastic food storage bag. Add shrimp; toss to coat. Seal bag. Refrigerator for 1 hour.
Preheat oven to 450°F. Line baking pan with foil; grease foil. Sprinkle remaining coconut on a 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.