Baked Coconut Shrimp With Spicy Dipping Recipes

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BAKED COCONUT SHRIMP WITH SPICY MAYO DIPPING SAUCE



Baked Coconut Shrimp with Spicy Mayo Dipping Sauce image

Let's hear it for the Coconut lovers! This Baked Coconut Shrimp with Spicy Mayo Dipping Sauce is so delicious, you'll think you are in the Caribbean while eating this!

Provided by Tastefulventure

Categories     Dinner

Time 30m

Number Of Ingredients 4

1/2 lb large Shrimp peeled and deveined
1 cup Gluten Free Panko
1/2 cup Sweetened Coconut Flakes
1 Egg

Steps:

  • Preheat oven to 400 degrees.
  • Rinse and pat dry shrimp.
  • In small bowl whisk egg.
  • In large plate add panko, and coconut flakes, stir together.
  • Place a sheet of parchment paper over a baking pan.
  • Dip shrimp into egg and coat well.
  • Dip shrimp into panko mixture and coat all sides well.
  • Place shrimp on top of parchment paper.
  • Bake 20 minutes.
  • Enjoy!

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE



Coconut Shrimp with the Best Dipping Sauce image

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 11

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Steps:

  • Rinse shrimp in cold water and pat dry with paper towels.
  • Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
  • Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
  • Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  • Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  • Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

BAKED COCONUT SHRIMP & APRICOT SAUCE



Baked Coconut Shrimp & Apricot Sauce image

Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.

COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN



Coconut Fried Shrimp With Dipping Sauce - Bobby Deen image

This is courtesy of Bobby Deen and the food network. If you love coconut shrimp, you will love this recipe!! The coconut actually sticks to the shrimp and the sauce is great! Very how much red pepper flakes to taste and enjoy.

Provided by Everything Sweet

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
peanut oil (for frying)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup breadcrumbs
1 lb shrimp, peeled and deveined

Steps:

  • Dipping Sauce:.
  • Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
  • In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
  • Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
  • In a wide shallow bowl, toss the coconut and bread crumbs together.
  • Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
  • Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
  • Serve the shrimp with the dipping sauce.

Nutrition Facts : Calories 537.8, Fat 14.7, SaturatedFat 11.6, Cholesterol 239, Sodium 1943.3, Carbohydrate 72.1, Fiber 5.5, Sugar 40.5, Protein 30.7

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

Make and share this Baked Coconut Shrimp recipe from Food.com.

Provided by chia2160

Categories     Coconut

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 egg whites
1 1/2 cups panko breadcrumbs or 1 1/2 cups breadcrumbs
1/2 teaspoon cumin
3/4 cup flaked coconut
1 garlic clove, minced
pepper
24 large shrimp, peeled, deveined, butterflied

Steps:

  • Preheat oven to 500°F.
  • Spray a baking sheet with olive oil spray.
  • Beat egg whites in bowl.
  • In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
  • Dip shrimp in egg whites, then shake in plastic bag to coat.
  • Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

Nutrition Facts : Calories 268.9, Fat 7.1, SaturatedFat 4.7, Cholesterol 45.4, Sodium 573.6, Carbohydrate 38.2, Fiber 3.4, Sugar 8.5, Protein 12.7

BAKED COCONUT SHRIMP



Baked Coconut Shrimp image

With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.

Provided by Catherine McCord

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Canola or olive oil spray
1 pound frozen raw peeled and deveined shrimp, thawed and tails removed
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 large eggs, beaten, or 1/2 cup buttermilk
1 cup unsweetened shredded coconut
1/2 cup ketchup
2 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1/2 teaspoon minced ginger

Steps:

  • For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
  • Pat the shrimp dry.
  • Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
  • Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
  • When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
  • Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
  • Serve the coconut shrimp with the dipping sauce on the side.

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