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Coconut Orange Shrimp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.7457
Energy (kCal)1085.7575
Carbohydrates (g)68.6883
Total fats (g)90.0693
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine 1/2 cup coconut, banana, hot sauce, orange juice, oil and orange peel in blender; puree. | 2. Pour mixture into large plastic resealable bag. | 3. Add shrimp and toss to coat. | 4. Refrigerate for 1 hour. | 5. Preheat oven to 450. | 6. Line 13x9 baking pan with foil. | 7. Lightly grease foil. | 8. Sprinkle remaining coconut onto waxed paper. | 9. Dip shrimp into coconut, pressing firmly on each side to coat. | 10. Place shrimp on baking pan. | 11. Bake 6 to 8 minutes or until shrimp are opaque. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 2 1/2 cups flaked 708.0 30.46 6.66 66.98
    banana 1 ripe 105.02 26.9512 1.2862 0.3894
    sauce 1/4 cup 119.6775 3.3291 6.2755 9.0639
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    orange zest 1 tablespoon 5.82 1.5 0.09 0.012
    large shrimp 1 lb raw shelled deveined - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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