Coconut Shrimp W Sweet Tropical Dipping Sauce Recipes

COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE

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.

TROPICAL SHRIMP DIPPING SAUCE

Steps:

• Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.

DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

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

COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE

Steps:

• Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
• Prepare the shrimp, leaving the tails on.
• Mix the water with the eggs.
• Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
• Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
• Serve with the dipping sauce.

COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees.
• To a small bowl add flour, ground ginger, garlic powder, and berbere (or cayenne pepper.)
• Stir until well combined.
• Beat one egg and 1 tbsp of water in a small bowl for an egg wash.
• In another bowl, mix panko and sweetened coconut flakes until combined.
• Set up your dredging station of the flour, then egg wash and the panko.
• Pat your uncooked, devined shrimp dry.
• Place a shrimp in the flour and coat thoroughly on each side.
• Then place in the egg wash and finally into the panko to get coated.
• Put then on a greased cookie sheet and repeat the steps with the rest of the shrimp leaving good spacing between them for flipping.
• Then into the oven for 11-13 minutes. (Halfway through the cooking time, make sure you give the shrimp a flip so the other side can brown up.)
• While those are cooking, make the dipping sauce.
• To a small bowl, add 2 tbsp of sweet chili sauce and 2 tbsp of the mango jelly. (If you're making more just remember it's equal parts of both.) Give it a stir until incorporated.
• Enjoy!

CRISPY COCONUT SHRIMP WITH SWEET DIPPING SAUCE

Steps:

• Rinse shrimp and soak in milk for 10-15 minutes. While shrimp is soaking, begin heating oil. Fill a pot with 3 inches of vegetable oil and heat until about 340-360 degrees.
• Gather three mixing bowls. In one bowl, add flour, red pepper flakes, onion powder, garlic powder, salt, and pepper. In the second bowl, add eggs and whisk with a fork. In the third bowl, combine panko and sweetened coconut flakes.
• Take shrimp and add it to the flour mixture, ensuring that it is coated on both sides. Then submerge in the egg, then dredge in the panko/coconut flakes mixture. Add to a cooling rack and repeat the process. Freeze for 20 minutes.
• Fry shrimp, 3-4 at a time, until golden brown, about 3-5 minutes. Remove from oil and place on a cooling rack or paper towel.
• Add to a serving dish and drizzle honey on top. Gently toss to coat.
• To make the sweet dipping sauce, combine all ingredients in a food processor and blend until smooth.

COCONUT SHRIMP AND DIPPING SAUCE...JUST LIKE THE RESTAURANT

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!