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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
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 WITH SPICY TARTAR SAUCE DIP
Make and share this Coconut Shrimp With Spicy Tartar Sauce Dip recipe from Food.com.
Provided by Papa D 1946-2012
Categories < 15 Mins
Time 14m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Mix the panko and coconut flakes in a shallow bowl. In another shallow bowl beat the eggs and stir in the sugar. Set aside.
- Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
- Heat up your deep fryer to 350°F.
- Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp in the panko and coconut flakes. Shake off the excess, place the shrimp on a plate lined with parchment paper.
- When the deep fryer is ready, drop each shrimp gently into the oil, don't overcrowd. Fry until both sides turn golden brown, turn once to ensure even cooking. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
- Serve immediately with the Spicy Tartar Sauce.
Nutrition Facts : Calories 1363.9, Fat 64.9, SaturatedFat 17.8, Cholesterol 880.5, Sodium 3913.7, Carbohydrate 115.9, Fiber 7.1, Sugar 32.9, Protein 77.2
COCONUT SHRIMP WITH SPICY MAYO
Provided by Valerie Bertinelli
Time 30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
- Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.
COCONUT SHRIMP WITH DIPPING SAUCE
Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 35m
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 145 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 18 g, TransFat 0 g
ORANGE DIPPING SAUCE FOR COCONUT SHRIMP
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
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
EASY COCONUT SHRIMP
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. -Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 76mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
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.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 5 servings.
Number Of Ingredients 10
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
DIPPING SAUCE FOR COCONUT SHRIMP
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
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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4.9/5 (76)Category DinnerCuisine AmericanTotal Time 30 mins
- 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.
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4.6/5 (29)Total Time 20 minsCategory Appetizer RecipesCalories 391 per serving
- Mix the panko and coconut flakes in a shallow bowl. Set aside. Mix all the ingredients in the Spicy Tartar Sauce together. Stir to combine well. Set aside.
- Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
- Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Tartar Sauce.
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- Mix the panko and coconut flakes in a shallow bowl. In another shallow bowl beat the eggs and stir in the sugar. Set aside.
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