An original idea not only for a lavish party: shrimp coated in coconut flakes served with an orange dip!
Ingredients
- Fresh ginger – 0.5 teaspoon
- Potato starch – 1 teaspoon
- Honey – 1 tablespoon
- Olive oil – 1 tablespoon
- Orange zest, grated – 1 tablespoon
- Orange juice – 250 ml
- Salt – 1 tablespoon
- Coconut flakes – 45 g
- Lime juice – 1 tablespoon
- Shrimp – 500 g
Preparation
- Line a baking sheet with parchment paper. Spread coconut flakes and grated orange zest evenly on the sheet. Place in an oven preheated to 200 degrees Celsius and bake for about 5 minutes until the flakes start to brown. Transfer the toasted coconut flakes and orange zest to a food processor. Add salt and blend until combined.
- Peel the shrimp (you can leave the tails on), brush with olive oil, and sprinkle with coconut salt. Place the shrimp on a heated grill pan and cook for about 3 minutes on each side.
- Pour the orange juice into a saucepan, add ginger, and reduce by half. Add honey and lime juice. Pour half of the syrup into a glass, add potato starch, and mix. Pour the mixture back into the saucepan with the remaining syrup and simmer over low heat until the dip thickens.
- Serve the cooked shrimp with the orange dip.
