Coconut Shrimp With Dipping Sauce

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.

Recipe From tasteofhome.com

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
Calories 324 calories
Fat11g fat (8g saturated fat)
Cholesterol168mg cholesterol
Sodium316mg sodium
Carbohydrate30g carbohydrate (12g sugars
Fiber1g fiber)
Protein23g protein. Diabetic Exchanges

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.


COCONUT SHRIMP WITH THE BEST DIPPING SAUCE



Coconut Shrimp with the Best Dipping Sauce image

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.

Recipe From allrecipes.com

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients: 11

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread
Calories329.8 calories
Carbohydrate25.3 g
Cholesterol132.8 mg
Fat20.4 g
Fiber1.7 g
Protein14.7 g
SaturatedFat6.3 g
Sodium407.8 mg
Sugar12.1 g

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.


DIPPING SAUCE FOR COCONUT SHRIMP



Dipping Sauce for Coconut Shrimp image

A simple delicious dipping sauce!

Recipe From allrecipes.com

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
Calories101.5 calories
Carbohydrate27.2 g
Fiber0.3 g
Protein0.1 g
Sodium56 mg
Sugar24.1 g

Steps:

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


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



Coconut Shrimp and Dipping Sauce...just Like the Restaurant image

Make and share this Coconut Shrimp and Dipping Sauce...just Like the Restaurant recipe from Food.com.

Recipe From food.com

Provided by chef FIFI

Categories     Coconut

Time 20m

Yield 1 1b

Number Of Ingredients: 9

1 1/2 cups cornstarch, divided
2 cups plain breadcrumbs
2 cups sweetened flaked coconut
1 cup Coco Lopez (cream of coconut)
2 tablespoons powdered sugar
1 lb of raw shellled deveined and butterflied shrimp
1/3 cup sour cream
1/3 cup crushed pineapple (drained)
1/2 cup Coco Lopez
Calories4093.5
Fat177.3
SaturatedFat142.2
Cholesterol917.1
Sodium3364.1
Carbohydrate488.7
Fiber30.2
Sugar148.8
Protein144.1

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!


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!

Recipe From bettycrocker.com

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
Calories270
Carbohydrate38 g
Cholesterol145 mg
Fat1
Fiber1 g
Protein14 g
SaturatedFat4 g
ServingSize1 Serving
Sodium390 mg
Sugar18 g
TransFat0 g

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.


COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients: 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

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.




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