Coconut Shrimp With Creamy Dipping Sauce Recipes
CRUNCHY KETO COCONUT SHRIMP WITH CREAMY DIPPING SAUCE
Provided by Bree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- To make the sauce, in a bowl combine all the ingredients.
- Season to taste with salt and set aside.
- In a shallow bowl, beat the eggs with salt and black pepper and set aside.
- Add the shredded coconut, coconut flour, Creole seasoning, garlic powder and salt and black pepper to taste to another bowl and mix to combine.
- Dip each shrimp in the eggs then press in the shredded coconut mixture.
- Pour the frying oil to depth of 1/2 inch in a large skillet and heat it over medium-high heat.
- Fry the shrimps in batches until golden brown, about 2-3 minutes per batch.
- Serve with dipping sauce.
Nutrition Facts : ServingSize 1, Calories 360, Sugar 3.5g, Fat 19.8g, Carbohydrate 10.3g, Fiber 5.4g, Protein 35.9g
TROPICAL SHRIMP DIPPING SAUCE
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
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 SHRIMP WITH CREAMY CHILI SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper.
- Whisk the almond flour, paprika, garlic powder, onion powder, 1 teaspoon salt and pepper in a wide, shallow bowl. Lightly beat the eggs with a splash of water in a second wide, shallow bowl. Combine the coconut and pork rind breadcrumbs in a third wide, shallow bowl.
- Sprinkle the shrimp with salt and pepper.
- Toss the shrimp in the flour mixture to coat them, working one a time. Shake off the excess flour and dip it into the egg wash. Let the excess egg drip off, and then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the prepared baking sheet and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a piece of shredded coconut dropped into it sizzles immediately. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining shrimp.
- Combine the Asian chili sauce with the mayonnaise in a small bowl. Set aside.
- Squeeze half of a lemon over the hot shrimp and serve with the dipping sauce and lemon wedges on the side.
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