Coconut Shrimp With Strawberry-Blood Orange Salsa – a delicious recipe with orange, coconut oil, salsa. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Vinaigrette:
2
Whisk together all of the ingredients in a small bowl. Pour half of the vinaigrette, about 1/4 cup, over the raw shrimp and refrigerate for 30 minutes to an hour. Set aside the remaining vinaigrette for the salsa.", "Coconut Shrimp:
3
Melt the oil in a large skillet over medium heat. Set out three separate bowls, one for the flour and the second for the egg. In the third bowl, combine the coconut with the bread crumbs. Dredge the marinated shrimp in the flour, followed by the egg and the coconut crumb mixture. Fry the shrimp in small batches until golden brown and slightly firm, about 3-4 minutes per side. Transfer to a towel lined plate until ready to serve.", "Salsa:
4
Toss together all of the ingredients in a bowl. Spoon over the cooked shrimp or into individual ramekins to be served at the center of each plate."]
109
kcal
Calories
11
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 blood orange, 3 tablespoons coconut oil, salsa.
Yes, Coconut Shrimp With Strawberry-Blood Orange Salsa falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
