Easy Coconut Shrimp Dipping Sauce Recipes

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EASY COCONUT SHRIMP



Easy Coconut Shrimp image

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.

Provided by Sally

Categories     Dinner

Time 30m

Number Of Ingredients 11

1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3-4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves

Steps:

  • Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  • Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
  • Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
  • Cover and store leftover shrimp in the refrigerator for up to 3 days.

COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE



Coconut Shrimp with 2-Ingredient Dipping Sauce image

The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce!

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 11

1 lb large shrimp (21-25 count, peeled and deveined with tails left on)
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
2 large eggs (beaten with a fork)
1 1/2 cups sweetened shredded coconut (*)
1/2 cup panko bread crumbs
light olive oil (or vegetable oil or coconut oil)
1 lime (cut into wedges, to serve)
1/4 cup sweet chili sauce
1/4 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 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
  • To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don't overcrowd the pan.
  • Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.

Nutrition Facts : Calories 316 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 245 mg, Sodium 1004 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

BAKED COCONUT SHRIMP & APRICOT SAUCE



Baked Coconut Shrimp & Apricot Sauce image

Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.

COCONUT SHRIMP DIPPING SAUCE



Coconut Shrimp Dipping Sauce image

You can make the best ever Red Lobster Pina Colada Dipping Sauce for coconut shrimp. This sauce is also perfect for chicken and even fresh fruit.

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 6

1 cup piña colada mix ( (preferably Major Peters))
5 tablespoons water
2 tablespoons crushed pineapple (drained)
4 teaspoons sweetened flaked coconut
3 tablespoons powdered sugar (plus 1 teaspoon)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water

Steps:

  • Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
  • Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.
  • Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.
  • The sauce is served at room temperature with Parrot Bay Rum Shrimp.

Nutrition Facts : Calories 46 kcal, Carbohydrate 10 g, Sodium 12 mg, Sugar 10 g, ServingSize 1 serving

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

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

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP



Orange Dipping Sauce for Coconut Shrimp image

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Provided by Valerie Brunmeier

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

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

Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g

COCONUT SHRIMP + DIPPING SAUCE



Coconut Shrimp + Dipping Sauce image

Crowd-pleasing coconut shrimp are crispy little bites of golden-brown deep-fried goodness with juicy jumbo shrimp inside. This recipe is super easy, quick to whip up, and there's the tangy, sweet, and savory coconut shrimp sauce that everyone loves.

Provided by Eden Westbrook

Categories     Appetizers

Time 25m

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 large eggs
3/4 cup panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw 16/20 count shrimp, peeled and deveined with tails attached
vegetable oil for frying
1/2 cup Thai Sweet Chili Sauce
1/4 cup apricot or orange marmalade

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.

Nutrition Facts : Calories 390 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 530 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP



A Quartet of Dipping Sauces for Coconut Shrimp image

Many people enjoy dipping their coconut shrimp in something sweet or something spicy. Here are a few suggestions, all of which are easy to put together.

Provided by Lorraine of AZ

Categories     Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup orange marmalade
2 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
salsa
crushed pineapple, to taste
coconut, to taste
1/3 cup low-sugar apricot preserves
1 teaspoon spicy brown mustard
2 tablespoons coconut milk
1/2 cup orange marmalade
1 -2 tablespoon dark rum

Steps:

  • Sauce #1 ~ Marmalade Dipping Sauce:.
  • Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
  • Sauce #2 ~ Pineapple Salsa:.
  • Combine ingredients and serve.
  • Sauce #3 ~ Apricot Preserves Dipping Sauce:.
  • Combine ingredients and serve.
  • Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
  • Combine ingredients and serve.

Nutrition Facts : Calories 220.8, Fat 1.7, SaturatedFat 1.4, Sodium 60.1, Carbohydrate 53.4, Fiber 0.6, Sugar 48, Protein 0.5

DIPPING SAUCE FOR COCONUT SHRIMP



Dipping Sauce for Coconut Shrimp image

A simple delicious dipping sauce!

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

Steps:

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

Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g

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