Coconut Shrimp White Dipping Sauce Recipes

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COCONUT SHRIMP WITH DIPPING SAUCE



Coconut Shrimp with Dipping Sauce image

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

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

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

CRISPY COCONUT SHRIMP WITH DIPPING SAUCE



Crispy Coconut Shrimp with Dipping Sauce image

Discover a new crowd favorite when you serve this Crispy Coconut Shrimp with Dipping Sauce. This Crispy Coconut Shrimp with Dipping Sauce dish includes all of your favorite flavors: sweet, spicy, crunchy and all around delicious.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 24 servings

Number Of Ingredients 7

1 egg
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
24 uncooked large shrimp (1 lb.), peeled, deveined
1/2 cup apricot preserves
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. hot pepper sauce

Steps:

  • Heat oven to 400ºF.
  • Beat egg in shallow bowl. Combine coconut and coating mix in separate shallow bowl.
  • Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to evenly coat each shrimp. Place on baking sheet sprayed with cooking spray.
  • Bake 10 to 12 min. or until shrimp are tender. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 sec. or until heated through.
  • Serve shrimp with sauce.

Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 4 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 SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE



Coconut Shrimp With Sweet Soy and Chili Dipping Sauce image

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

1 lb shrimp, peeled and deveined- the larger the better
1 cup cornstarch
4 egg whites, lightly beaten
1 1/4 cups unsweetened dried shredded coconut
2 1/2 cups peanut oil (for frying) or 2 1/2 cups vegetable oil (for frying)
3 tablespoons ketchup, manis
1/8 teaspoon dried red chili pepper
1 garlic clove, chopped
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
2 tablespoons sugar

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

EASY COCONUT SHRIMP (RED LOBSTER RECIPE)



Easy Coconut Shrimp (Red Lobster Recipe) image

A healthier version of Red Lobster's Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!

Provided by London Brazil

Categories     Main Course

Time 45m

Number Of Ingredients 16

1 lb. shrimp (peeled and deveined, tails on or off)
⅓ cup flour (gluten free 1-to-1 blend)
½ tsp. paprika
¾ tsp. salt (divided)
¼ tsp. black pepper
1 large egg
1 Tbsp. milk (almond or cashew)
¾ cup unsweetened coconut (finely shredded)
½ cup Panko bread crumbs (gluten-free)
¼ - ½ cup coconut oil
⅓ cup yogurt (plain, Greek, or dairy-free)
¼ cup crushed pineapple (canned, drained)
2 Tbsp. unsweetened coconut (finely shredded)
2 tsp. sugar (or coconut sugar)
⅛ - ¼ salt (to taste)
See this recipe in Healthy Meal Plan #2

Steps:

  • Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
  • Whisk together egg and milk in a medium-sized shallow bowl.
  • Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
  • Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
  • Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
  • Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.

Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Protein 19 g, Fat 20 g, SaturatedFat 16 g, Cholesterol 223 mg, Sodium 882 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

COCONUT SHRIMP WITH DIPPING SAUCE



Coconut Shrimp with Dipping Sauce image

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

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

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

COCONUT SHRIMP DIPPING SAUCE



Coconut Shrimp Dipping Sauce image

You can make the best ever Red Lobster Pina Colada Dipping Sauce for coconut shrimp. This sauce is also perfect for chicken and even fresh fruit.

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 6

1 cup piña colada mix ( (preferably Major Peters))
5 tablespoons water
2 tablespoons crushed pineapple (drained)
4 teaspoons sweetened flaked coconut
3 tablespoons powdered sugar (plus 1 teaspoon)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water

Steps:

  • Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
  • Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.
  • Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.
  • The sauce is served at room temperature with Parrot Bay Rum Shrimp.

Nutrition Facts : Calories 46 kcal, Carbohydrate 10 g, Sodium 12 mg, Sugar 10 g, ServingSize 1 serving

COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE



Coconut Shrimp with 2-Ingredient Dipping Sauce image

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

1 lb large shrimp (21-25 count, peeled and deveined with tails left on)
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
2 large eggs (beaten with a fork)
1 1/2 cups sweetened shredded coconut (*)
1/2 cup panko bread crumbs
light olive oil (or vegetable oil or coconut oil)
1 lime (cut into wedges, to serve)
1/4 cup sweet chili sauce
1/4 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 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

DIPPING SAUCE FOR COCONUT SHRIMP



Dipping Sauce for Coconut Shrimp image

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

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

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

TROPICAL SHRIMP DIPPING SAUCE



Tropical Shrimp Dipping Sauce image

I've been trying to recreate coconut shrimp dipping sauce...this is close enough. It's great for dipping shrimp. Amounts are approximate, adjust to suit your taste.

Provided by alemonada

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 35m

Yield 6

Number Of Ingredients 4

½ cup sour cream
3 tablespoons non-alcoholic pina colada mix
¼ cup canned crushed pineapple
1 tablespoon white sugar

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.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 6.2 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 10.8 mg, Sugar 5.2 g

COCONUT FLAKE SHRIMP WITH PUMPKIN CURRY DIPPING SAUCE



Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 53m

Yield 20 shrimp

Number Of Ingredients 14

Canola, vegetable or peanut oil for frying, as needed
2 cups cornstarch
1 cup light or regular beer, chilled
1 cup soda water, chilled
1 egg
Salt
1 1/2 cups unsweetened, shredded coconut
20 medium sized shrimp, deveined and shelled with tails left on
Bamboo skewers soaked in water for 1 hour
1 cup canned pumpkin puree
1 tablespoon curry powder
2 tablespoons brown sugar
1 cup coconut milk, light or regular
1 lime, juiced

Steps:

  • For the shrimp:
  • Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
  • For the dipping sauce:
  • In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp.

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