This post may contain affiliate links which help support Zestuous.
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.
Grilled Orange Coconut Shrimp
Ingredients
- 1 tablespoon Olive oil
- 1 lb. Shrimp
- Orange Coconut Salt
Dipping Sauce
- 2 tablespoons orange marmalade
- 1 tsp. prepared horseradish
- 1 tsp. honey mustard
Instructions
- Rub olive oil on the shrimp. Sprinkle liberally with orange coconut salt
- Grill on high for about 3 minutes per side.
- Combine dipping sauce ingredients and serve with the grilled shrimp.
- Can be served hot or cold.
- This recipe is under 300 calories, including dipping sauce! See guilt-free!
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi again, what’s a good alternative to horseradish? I’ve been trying to find some but I couldn’t.
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.
Thank you! You’ve been very helpful.
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!
Sounds like a great idea Jill
What a brilliant idea! This looks nothing short of mouth-watering, and your photos are stunning!
Thanks so much Ann