Coconut Salt Shrimp with Orange Dip

Coconut Salt Shrimp with Orange Dip

An original idea not only for a lavish party: shrimp coated in coconut flakes served with an orange dip!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve the cooked shrimp with the orange dip.

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