Coconut Shrimp With Creamy Dipping Sauce Recipes

CRUNCHY KETO COCONUT SHRIMP WITH CREAMY DIPPING SAUCE

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.

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.

COCONUT SHRIMP WITH CREAMY CHILI SAUCE

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.