By Christie Vanover | Published July 16, 2012 | Last Updated December 28, 2022
Sweet, salty, crunchy ~ and guilt-free at under 300 calories per serving.
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.
Then, you just add a little salt and your citrus of choice. I used dried orange peel, but you can use dried or fresh peel from any citrus fruit.
This Orange Coconut Salt is awesome on shrimp, but it’s also Zestuous on chicken, pineapple and mango.
Orange Coconut Salt
Ingredients
- ½ cup shredded coconut
- 1 tsp. kosher salt
- 1 tsp. McCormick Valencia orange peel
Instructions
- Spread the coconut on a pan and bake in a 425-degree oven for 5 minutes.
- Stir and bake for one more minute.
- Pulse the coconut in a food processor or mini chopper, until fine.
- Combine with the salt and orange peel.
- Sprinkle on meat, fruit or veggies
This estimate was created using an online nutrition calculator
Orange Coconut Salt
Ingredients
- ½ cup shredded coconut
- 1 tsp. kosher salt
- 1 tsp. McCormick Valencia orange peel
Instructions
- Spread the coconut on a pan and bake in a 425-degree oven for 5 minutes.
- Stir and bake for one more minute.
- Pulse the coconut in a food processor or mini chopper, until fine.
- Combine with the salt and orange peel.
- Sprinkle on meat, fruit or veggies
This estimate was created using an online nutrition calculator
Ira says
Hi again, what’s a good alternative to horseradish? I’ve been trying to find some but I couldn’t.
zestuous says
Hi Ira, Horseradish is usually in the refrigerator section near the lunch meat…but they may not sell it in the Philippines. You could use wasabi paste instead. If that’s too spicy, try a spicy mustard or a teaspoon of rice wine vinegar. It won’t quite taste the same, but it will still make a good dipping sauce for this shrimp.
Ira says
Thank you! You’ve been very helpful.
Jill Madigan says
I wonder if I can switch the kosher salt with Himalayan sea salt, which tends to be a little more chunky than basic sea salt. Those trace minerals sound like such a great addition to this healthy recipe. Thanks for sharing!
zestuous says
Sounds like a great idea Jill
Ann says
What a brilliant idea! This looks nothing short of mouth-watering, and your photos are stunning!
zestuous says
Thanks so much Ann