Coconut Shrimp With Pineapple Herb Dipping Sauce Recipes

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COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

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.

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE



Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce image

Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 7 servings

Number Of Ingredients 9

1 pound peeled and deveined large shrimp, tails removed
1 cup unsweetened shredded coconut
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 large egg whites
1/4 cup chopped fresh cilantro
1/4 teaspoon red pepper flakes
1 small clove garlic
1/2 small fresh pineapple, peeled, cored and roughly chopped

Steps:

  • Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
  • Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
  • Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE



Coconut Shrimp with Pineapple Herb Dipping Sauce image

Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.

Provided by Stacey Antine

Categories     HarperCollins     Shrimp     Appetizer     Seafood     Shellfish     Pineapple     Coconut     Bake     Tropical Fruit     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Small Plates

Yield Makes 18

Number Of Ingredients 13

Coconut Shrimp:
1/2 cup unsweetened shredded coconut
1/4 cup whole wheat flour
2 large egg whites
1 tablespoon water
1/2 cup panko bread crumbs
18 large shrimp, shelled and deveined with tail part of shell left on
1 tablespoon low-sodium soy sauce
1/8 teaspoon freshly ground black pepper
Pineapple Herb Dipping Sauce:
1/2 (8-ounce) can pineapple chunks in juice
1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
Juice of 1/2 lime

Steps:

  • Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
  • Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
  • One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
  • Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
  • Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
  • Serve coconut shrimp with dipping sauce.

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE RECIPE - (4.5/5)



Baked Coconut Shrimp with Pineapple Dipping Sauce Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 Tablespoon lime juice
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 Tablespoons cornstarch
2 cups sweetened flaked coconut

Steps:

  • Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE



Baked Coconut Shrimp with Pineapple Sauce image

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

Provided by staceywatts

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 4

Number Of Ingredients 13

½ cup cornstarch
3 egg whites
1 teaspoon coconut extract
1 cup panko bread crumbs
1 cup flaked unsweetened coconut
2 (1 gram) packets sucralose sweetener
16 large shrimp - peeled, deveined, and butterflied with tails on
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can crushed pineapple with juice
½ teaspoon chili garlic sauce
1 (1 gram) packet sucralose sweetener
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
  • Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
  • Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  • Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g

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 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.

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

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!

Nutrition Facts : Calories 4093.5, Fat 177.3, SaturatedFat 142.2, Cholesterol 917.1, Sodium 3364.1, Carbohydrate 488.7, Fiber 30.2, Sugar 148.8, Protein 144.1

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 WITH SPICY APRICOT DIPPING SAUCE



Coconut Shrimp With Spicy Apricot Dipping Sauce image

Make and share this Coconut Shrimp With Spicy Apricot Dipping Sauce recipe from Food.com.

Provided by Manami

Categories     Coconut

Time 1h

Yield 24 shrimp

Number Of Ingredients 12

1 1/2 lbs jumbo shrimp, peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened flaked coconut
3 large egg whites
vegetable oil, for frying
1/2 cup smucker's apricot preserves
1/4 cup dijon-style mustard
2 teaspoons hot mustard (or more)
2 teaspoons teriyaki sauce
crushed red pepper flakes, to taste

Steps:

  • Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
  • Press each shrimp open and press slightly to flatten.
  • Combine cornstarch, salt and cayenne pepper.
  • Place coconut in a shallow dish.
  • Beat egg whites until frothy.
  • Roll shrimp in cornstarch mixture; shake off excess.
  • Dip shrimp into egg whites, then press into coconut; coating both sides.
  • Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
  • Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
  • Carefully transfer shrimp to paper towels to drain.
  • SPICY APRICOT DIPPING SAUCE:.
  • Combine all ingredients; stir until well blended.

Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 2.5, Cholesterol 43.1, Sodium 168.2, Carbohydrate 10, Fiber 0.4, Sugar 5.9, Protein 6.5

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

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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COCONUT SHRIMP WITH PINEAPPLE SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Coconut Shrimp With Pineapple Sauce : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE RECIPE
Mar 2, 2019 - Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
From pinterest.co.uk
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COCONUT SHRIMP SAUCE WITH PINEAPPLE - COOKEATSHARE
Quick and Easy Thai Coconut Curry Sauce with Shrimp and Pasta 698 views Coconut Curry Sauce paste 1 pound of shrimp , salmon or a finely diced with the ginger and
From cookeatshare.com
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COCONUT SHRIMP WITH DIPPING SAUCE - EASY BUDGET RECIPES
2022-05-23 Heat oil in a large skillet over medium heat and then add 7-8 shrimp to fry for about 2-3 minutes per side. Place the cooked shrimp on the baking sheet and set it in the oven to keep warm while you cook the remaining shrimp. Finally, using a small bowl, mix together the Thai Chili Sauce and orange marmalade.
From easybudgetrecipes.com
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AIR FRIED COCONUT SHRIMP WITH CREAMY PINEAPPLE DIPPING SAUCE
Spray the air fryer basket with avocado oil spray and set it aside. In a mixing bowl, mix together the coconut flakes and panko bread crumbs. Place the flour, egg, and coconut panko mix in separate shallow dishes. Dip the shrimp into the flour, coating all said. Remove, shake off the excess, and dip in the egg, fully coating.
From sweetlysplendid.com
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COCONUT SHRIMP WITH DIPPING SAUCES - WHAT'S COOKIN' ITALIAN STYLE …
2021-01-22 1 pound of extra large shrimp butterflied ( around 15) 1/2 teaspoon salt and pepper each; 1/4 cup flour ; 1/4 cup cornstarch; Mix all 3 together in a pie plate and set aside
From whatscookinitalianstylecuisine.com
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PIñA COLADA SAUCE - LIKE MOTHER, LIKE DAUGHTER
2021-09-10 Combine the crushed pineapple and cream of coconut in a small sauce pan over medium heat. Bring to a boil. Add the cornstarch and water to a small bowl, and stir them together. Add the cornstarch slurry to the pineapple coconut mixture. Let the mixture continue to cook, and thicken to desired consistency.
From lmld.org
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Top Asked Questions

How do you make shrimp with pineapple rum dipping sauce?
The pineapple rum dipping sauce adds to the coconut flavor and makes such a tasty addition this shrimp recipe! Preheat oven to 425 degrees. Pour the melted butter over a rimmed half sheet pan to coat the bottom. Add the flour and salt to a small dish and stir to combine. Add the egg and rum to a small dish and whisk well until combined.
What is coconut shrimp dipping sauce made of?
The coconut shrimp dipping sauce is super simple to whip up with a handful of ingredients. You’ll just stir together sour cream, cream of coconut, crushed pineapple, pineapple juice, coconut rum, and a bit of sugar. You can 100% skip the rum in this part too if you don’t have it on hand or if you just aren’t into alcohol.
What is the best way to bake coconut shrimp?
This baked coconut shrimp recipe tastes fried, but it's actually baked in the oven. The pineapple rum dipping sauce adds to the coconut flavor and makes such a tasty addition this shrimp recipe! Preheat oven to 425 degrees. Pour the melted butter over a rimmed half sheet pan to coat the bottom.
How to cook shrimp with coconut flakes?
Add the coconut flakes and Panko to a small dish and stir to combine. Dip each shrimp first in the flour, then the egg mixture, and then the mixture of coconut and Panko to coat. Place the shrimp evenly spaced on the buttered sheet pan and bake for 15 minutes or until cooked through.

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