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Coconut Shrimp With Dipping Sauce

COCONUT SHRIMP WITH DIPPING SAUCE

i watched paula deen make this with her son today. i love coconut shrimp so i can't wait to give this one a try.

Time: 40 minutes

Steps:

  • dipping sauce:
  • add all dipping 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 325 degrees f
  • 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 coconut 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


coconut shrimp with dipping sauce image

Number Of Ingredients: 11

Ingredients:

  1. orange marmalade
  2. rice wine vinegar
  3. crushed red pepper flakes
  4. peanut oil
  5. all-purpose flour
  6. salt
  7. baking powder
  8. water
  9. sweetened coconut
  10. breadcrumbs
  11. shrimp


COCONUT SHRIMP WITH DIPPING SAUCE

With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from an easy weeknight dinner to special event.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h15m

Yield 5 servings.

Steps:

  • Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour. , Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.


Coconut Shrimp with Dipping Sauce image

Number Of Ingredients: 10

Ingredients:

  • 1 can (13.66 ounces) light coconut milk, divided
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup minced fresh cilantro
  • 1-1/4 pounds uncooked medium shrimp
  • 3/4 cup all-purpose flour
  • 4 large egg whites
  • 3/4 cup panko bread crumbs
  • 3/4 cup sweetened shredded coconut, lightly toasted
  • 1/3 cup reduced-sugar apricot preserves
  • 1 teaspoon spicy brown mustard


COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

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.

Recipe From allrecipes.com

Provided by Reynolds Kitchens(R)

Time 30m

Yield 8

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.


Coconut Shrimp with the Best Dipping Sauce image

Number Of Ingredients: 11

Ingredients:

  • 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


COCONUT SHRIMP WITH DIPPING SAUCE

Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 35m

Yield 14

Steps:

  • Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
  • In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
  • Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
  • Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
  • Serve shrimp with sauce for dipping.


Coconut Shrimp with Dipping Sauce image

Number Of Ingredients: 14

Ingredients:

  • 14 bamboo or wooden skewers (4 to 6 inch)
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 egg
  • 1 teaspoon water
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 3/4 cup shredded coconut
  • 28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on
  • 1/2 cup apricot or peach preserves
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon fresh lime juice
  • 1/8 to 1/4 teaspoon crushed red pepper flakes


DIPPING SAUCE FOR COCONUT SHRIMP

A simple delicious dipping sauce!

Recipe From allrecipes.com

Provided by abcd1234

Time 1h5m

Yield 4

Steps:

  • Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.


Dipping Sauce for Coconut Shrimp image

Number Of Ingredients: 3

Ingredients:

  • ½ cup orange marmalade
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon prepared horseradish


COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

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.

Recipe From food.com

Provided by Everything Sweet

Time 40m

Yield 4-6 serving(s)

Steps:



Coconut Fried Shrimp With Dipping Sauce - Bobby Deen image

Number Of Ingredients: 11

Ingredients:

  • 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


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