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 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
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
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
CRISP COCONUT SHRIMP WITH ORIENTAL DIPPING SAUCE
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
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
More about "crisp coconut shrimp with oriental dipping sauce recipes"
CRISPY COCONUT SHRIMP WITH SWEET RED CHILI SAUCE
From onceuponachef.com
Cuisine American, Asian, ThaiCategory AppetizersServings 4-6Calories 447 per serving
- Place the cornstarch, salt and cayenne pepper in a large zip-lock bag and mix well. Add the shrimp to the bag, seal shut and shake to coat evenly. Set aside.
- Using a fork, beat the egg whites in a small bowl until frothy. Place the coconut and sugar in a large shallow bowl or pie dish and mix well.
- Holding each shrimp by the tail, shake off excess cornstarch, dip into the egg whites (let the excess drip off), then dredge in the coconut mixture, turning to coat evenly (if the sugar drops to the bottom of the dish a bit, move the shrimp around so it gets coated with both the sugar and coconut.) Place the shrimp on foil-lined baking sheet in a single layer. Cover and refrigerate until ready to cook. This can be done several hours ahead of time.
- Pour enough oil into a large nonstick pan to reach a depth of ½-inch; heat over high heat until hot. To test if the oil is hot enough, use tongs to hold one shrimp by the tail and submerge it in oil; if it sizzles and crackles, it’s ready. Working in batches so as not to crowd the pan, add the shrimp to the hot oil and fry, turning once, until golden brown. It should take between 40-60 seconds per side; if the shrimp are browning too quickly, turn the heat down a bit. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain. Arrange the shrimp on a platter and serve with the Sweet Red Chili Sauce.
COCONUT SHRIMP WITH HONEY SOY DIPPING SAUCE
From whippeditup.com
OVEN FRIED COCONUT SHRIMP WITH THAI PINEAPPLE CHILI …
From halfbakedharvest.com
EASY COCONUT SHRIMP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT SHRIMP WITH DIPPING SAUCE - EASY BUDGET …
From easybudgetrecipes.com
BEST COCONUT SHRIMP DIPPING SAUCE RECIPE (ONLY 3 …
From mysaucerecipes.com
COCONUT SHRIMP: QUICK & EASY RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE - NATASHA'S …
From natashaskitchen.com
5/5 (90)Calories 316 per servingCategory Appetizer, Side Dish
- 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.
EASY BUFFET STYLE CREAMY CHINESE COCONUT SHRIMP RECIPE
AIR FRYER COCONUT SHRIMP IN 12 MINUTES - THE BIG MAN'S WORLD
From thebigmansworld.com
7 CRISPY COCONUT SHRIMP RECIPES
From allrecipes.com
COCONUT SHRIMP WITH SWEET CHILI DIPPING SAUCE - FIFTEEN SPATULAS
From fifteenspatulas.com
COCONUT SHRIMP WITH THAI DIPPING SAUCE - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE …
From foodnetwork.cel29.sni.foodnetwork.com
CRISPY COCONUT SHRIMP WITH ORANGE CHILI DIPPING SAUCE - NO …
From norecipes.com
BAKED COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE
From ohsweetbasil.com
FRIED COCONUT SHRIMP (2 DIPPING SAUCES) - COOKING FOR MY SOUL
From cookingformysoul.com
CRISPY COCONUT SHRIMP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BEST EVER COCONUT SHRIMP (+ DIPPING SAUCE) - AVERIE COOKS
From averiecooks.com
BáNH XèO: VIETNAMESE VEGAN TURMERIC CREPES - BBC TRAVEL
From bbc.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #fruit #seafood #asian #easy #dinner-party #finger-food #nuts #shrimp #stove-top #coconut #shellfish #brunch #taste-mood #equipment #presentation
You'll also love