Coconut Shrimp With Tangy Greek Yogurt Sauce Recipes

COCONUT SHRIMP + DIPPING SAUCE

Steps:

• Use three medium sized bowls for breading prep. Combine the flour, kosher salt, black pepper, and garlic powder in one bowl. Beat the eggs together in a second bowl. Combine the panko breadcrumbs and coconut in the third bowl.
• Dredge both sides of the shrimp through the flour, then dip each one into the eggs, and then bread the shrimp into the coconut and panko breading. Press the shrimp gently into the breading so the coconut sticks well. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
• Add enough vegetable oil about 2 inches deep in a cast iron skillet or dutch oven over medium heat. Fry the coconut shrimp in batches, never overcrowd or the oil will cool down. Fry for two minutes, then flip and fry the other side for another two minutes or until golden brown.
• Place the finished coconut shrimp on wire rack over a baking sheet to drip off excess oil.
• Sprinkle with a pinch of extra kosher salt and serve.
• Mix together the sweet chili sauce and marmalade in a small serving bowl.

COCONUT SHRIMP WITH TANGY GREEK YOGURT SAUCE

Steps:

• Coconut Shrimp
• Take out four bowls and place the shrimp in one, then the flour, then the fry batter mix, then the coconut flakes.
• Pour the can of coconut milk into the fry batter mix, and mix together until it makes a cake like batter.
• Take out a large cast iron skillet or other pan that is good for frying. Pour about 1 inch of oil and heat.
• Coat the shrimp in flour. Shake excess flour, and dredge in the fry batter mix. Finish by coating the shrimp in the coconut flakes, and place shrimp in the oil. Fry each side until they are golden brown. The shrimp should be pink when you cut into it. When done frying, place on a paper towel to drain. Repeat until all shrimp is fried.
• Tangy Greek Yogurt Sauce
• Mix all ingredients together in a bowl, and chill until ready to serve.

BAKED COCONUT SHRIMP & APRICOT SAUCE

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.

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

SHRIMP IN SPICY COCONUT SAUCE

Steps:

• Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
• Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE

Steps:

• For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
• For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
• Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
• One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
• Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
• Serve the shrimp with the spicy mango sauce on the side.

COCONUT SHRIMP WITH DIPPING SAUCE

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.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.