Crispy Coconut Shrimp With Dipping Sauce Recipes

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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

CRISPY COCONUT SHRIMP WITH DIPPING SAUCE



Crispy Coconut Shrimp with Dipping Sauce image

Discover a new crowd favorite when you serve this Crispy Coconut Shrimp with Dipping Sauce. This Crispy Coconut Shrimp with Dipping Sauce dish includes all of your favorite flavors: sweet, spicy, crunchy and all around delicious.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 24 servings

Number Of Ingredients 7

1 egg
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
24 uncooked large shrimp (1 lb.), peeled, deveined
1/2 cup apricot preserves
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. hot pepper sauce

Steps:

  • Heat oven to 400ºF.
  • Beat egg in shallow bowl. Combine coconut and coating mix in separate shallow bowl.
  • Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to evenly coat each shrimp. Place on baking sheet sprayed with cooking spray.
  • Bake 10 to 12 min. or until shrimp are tender. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 sec. or until heated through.
  • Serve shrimp with sauce.

Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 4 g

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.

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

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.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

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.

LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE



Low-Fat Baked Coconut Shrimp With Dipping Sauce image

Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!

Provided by KadesMom

Categories     < 30 Mins

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 9

2/3 cup Baker's angel flake sweetened coconut, toasted
1 (3 ounce) package Shake-n-Bake, original chicken
1 teaspoon curry powder
1/4 teaspoon ground red pepper
1 egg
1 lb raw shrimp, peeled and deveined
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
  • Beat egg in separate pie plate.
  • Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
  • Place on lightly greased baking sheet.
  • Bake 10-12 minutes or until shrimp are cooked through.
  • While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.

CRISP COCONUT SHRIMP WITH ORIENTAL DIPPING SAUCE



Crisp Coconut Shrimp With Oriental Dipping Sauce image

A Thai influenced appetizer that DD#1 (the chef) rates highly. I dont like fish so personally have not tried it but she had fixed it many time and it always gets rave reviews.

Provided by LAURIE

Categories     Coconut

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

1 egg
2 tablespoons cornstarch
1/8 teaspoon salt
1 lb approx. 31-40 large shrimp
1 1/2 cups sweetened flaked coconut
1/3 cup dry breadcrumbs
oil (for frying)
1/2 cup orange marmalade
2 tablespoons chopped green onions
2 tablespoons lime juice
salt
cayenne pepper

Steps:

  • In a small bowl, combine marmalade, green onion, lime juice and cayenne pepper and 2/1/8 tsp salt; mix well.
  • Set aside.
  • In another small bowl, beat together egg, cornstarch and 1/8 tsp salt with a fork or wire whisk until smooth.
  • In a shallow dish or bowl, combine coconut and bread crumbs.
  • Dip shrimp in egg mixture; coat with combined coconut and crumbs.
  • Fry in oil in 3 to 4 batches until shrimp is golden brown.
  • Drain on paper towels. Serve with Oriental Dipping Sauce.

Nutrition Facts : Calories 186.3, Fat 6.4, SaturatedFat 4.7, Cholesterol 90.3, Sodium 175.6, Carbohydrate 22.1, Fiber 1, Sugar 16, Protein 10.8

CRISPY COCONUT SHRIMP



Crispy Coconut Shrimp image

Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 12

1 1/2 cups sweetened shredded coconut
3/4 cup plain dried breadcrumbs
2 large egg whites
1 1/2 pounds medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
4 cups vegetable oil
Bottled sweet-and-sour sauce, for serving
1/2 cup plain yogurt
1 tablespoon freshly squeezed lime juice
1 teaspoon Dijon mustard
1/4 teaspoon curry powder, preferably Madras
Lime wedges, for serving (optional)

Steps:

  • For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
  • Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
  • In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
  • Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
  • For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.

CRISPY COCONUT SHRIMP



Crispy Coconut Shrimp image

We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.

Provided by By Brooke Lark

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 12

1/3 cup orange marmalade
1/3 cup apricot preserves
1 tablespoon water
1/2 teaspoon soy sauce
2 eggs
1 cup Original Bisquick™ mix
1 cup shredded coconut
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 lb uncooked medium or large shrimp, peeled (with tail shells left on), deveined
1 1/2 cups coconut oil for frying

Steps:

  • In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
  • In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
  • In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
  • Serve shrimp hot with dipping sauce.

Nutrition Facts : ServingSize 1 Serving

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CRISPY BAKED COCONUT SHRIMP WITH DIPPING SAUCE
crispy-baked-coconut-shrimp-with-dipping-sauce image
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5/5 (1)
Total Time 24 mins
Category Appetizer, Party Food, Side
Calories 258 per serving
  • In one bowl add the flour and seasonings and mix well. Then, beat the eggs and combine with the coconut milk in a second bowl. In a third bowl, add the breadcrumb and shredded coconut and mix well.Once prepared, set these out in a line on your kitchen countertop, with the jumbo shrimp in front of you.
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From foodnetwork.com


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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