Coconut Shrimp With Dipping Sauce

COCONUT SHRIMP WITH DIPPING SAUCE

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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h15m

Yield 5 servings.

Categories Dinner

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.


Coconut Shrimp with Dipping Sauce image

Number Of Ingredients: 10

Ingredients:

  • 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


COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

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.

Recipe From allrecipes.com

Provided by Reynolds Kitchens(R)

Time 30m

Yield 8

Categories Trusted Brands: Recipes and Tips,Reynolds®

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.


Coconut Shrimp with the Best Dipping Sauce image

Number Of Ingredients: 11

Ingredients:

  • 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


COCONUT SHRIMP WITH DIPPING SAUCE

Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 35m

Yield 14

Categories Dinner

Steps:

  • Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
  • In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
  • Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
  • Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
  • Serve shrimp with sauce for dipping.


Coconut Shrimp with Dipping Sauce image

Number Of Ingredients: 14

Ingredients:

  • 14 bamboo or wooden skewers (4 to 6 inch)
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 egg
  • 1 teaspoon water
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 3/4 cup shredded coconut
  • 28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on
  • 1/2 cup apricot or peach preserves
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon fresh lime juice
  • 1/8 to 1/4 teaspoon crushed red pepper flakes


DIPPING SAUCE FOR COCONUT SHRIMP

A simple delicious dipping sauce!

Recipe From allrecipes.com

Provided by abcd1234

Time 1h5m

Yield 4

Categories Side Dish,Sauces and Condiments Recipes,Sauce Recipes

Steps:

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


Dipping Sauce for Coconut Shrimp image

Number Of Ingredients: 3

Ingredients:

  • ½ cup orange marmalade
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon prepared horseradish


A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP

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.

Recipe From food.com

Provided by Lorraine of AZ

Time 12m

Yield 4-6 serving(s)

Categories Sauces

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.


A Quartet of Dipping Sauces for Coconut Shrimp image

Number Of Ingredients: 11

Ingredients:

  • 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


COCONUT SHRIMP AND MANGO DIPPING SAUCE

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 to 10 servings

Categories appetizer

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.


Coconut Shrimp and Mango Dipping Sauce image

Number Of Ingredients: 15

Ingredients:

  • 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


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