Pineapple Dipping Sauce For Coconut Shrimp Recipes

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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

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.

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.

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

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

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

PINEAPPLE-COCONUT SAUCE



Pineapple-Coconut Sauce image

Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.

Provided by josiekana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 3

¾ cup crushed pineapple in juice, divided
½ cup cream of coconut, divided
¼ cup heavy whipping cream

Steps:

  • Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
  • Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g

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