COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE
The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 11
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 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
- To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don't overcrowd the pan.
- Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
Nutrition Facts : Calories 316 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 245 mg, Sodium 1004 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
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
COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE
The best recipe I have found for coconut shrimp. The dipping sauce is a perfect Indonesian- inspired condiment. Ketchup manis is a sweet indonesian sauce. You can substitute 3 Tbs. soy sauce mixed with 1 Tbs. brown sugar if you can't find ketchup manis in your local asian food store.
Provided by Kathy
Categories Indonesian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry the shrimp on paper towels.
- Put cornstarch, egg whites and coconut into three separate bowls.
- Dip shrimp into the cornstarch.
- Shake off the excess.
- Dip into the egg white.
- Dip into the coconut, pressing into the shrimp.
- Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
- Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
- Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.
Nutrition Facts : Calories 1110.8, Fat 102.8, SaturatedFat 25.6, Cholesterol 115.2, Sodium 240.9, Carbohydrate 31, Fiber 3.1, Sugar 7.4, Protein 19.2
A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP
Many people enjoy dipping their coconut shrimp in something sweet or something spicy. Here are a few suggestions, all of which are easy to put together.
Provided by Lorraine of AZ
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauce #1 ~ Marmalade Dipping Sauce:.
- Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
- Sauce #2 ~ Pineapple Salsa:.
- Combine ingredients and serve.
- Sauce #3 ~ Apricot Preserves Dipping Sauce:.
- Combine ingredients and serve.
- Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
- Combine ingredients and serve.
Nutrition Facts : Calories 220.8, Fat 1.7, SaturatedFat 1.4, Sodium 60.1, Carbohydrate 53.4, Fiber 0.6, Sugar 48, Protein 0.5
COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT
Make and share this Coconut Shrimp and Dipping Sauce...just Like the Restaurant recipe from Food.com.
Provided by chef FIFI
Categories Coconut
Time 20m
Yield 1 1b
Number Of Ingredients 9
Steps:
- *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
- In a large plate, place 1 cup corn starch and set aside.
- In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
- In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
- Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
- Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
- Do not overcrowd pan to avoid a drop in temperature.
- Place on colander to drain.
- Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!
Nutrition Facts : Calories 4093.5, Fat 177.3, SaturatedFat 142.2, Cholesterol 917.1, Sodium 3364.1, Carbohydrate 488.7, Fiber 30.2, Sugar 148.8, Protein 144.1
COCONUT SHRIMP WITH DIPPING SAUCE
Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 35m
Yield 14
Number Of Ingredients 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.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 145 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 18 g, TransFat 0 g
ORANGE DIPPING SAUCE FOR COCONUT SHRIMP
This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.
Provided by Valerie Brunmeier
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g
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.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324 calories, Fat 11g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SLAM DUNK COCONUT SHRIMP DIPPING SAUCE
This is our favorite dipping sauce for coconut shrimp. The heat from the horseradish combined with the sweet apricot and citrus pineapple flavors makes this a real slam dunk! This freezes well.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 3
Steps:
- Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 57.9 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 11.2 mg, Sugar 10.7 g
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.
Provided by Everything Sweet
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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
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