Coconut Shrimp With Spicy Tartar Sauce Dip Recipes

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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



Coconut Shrimp with the Best Dipping Sauce image

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

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

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



Dipping Sauce for Coconut Shrimp image

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

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

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



Coconut Shrimp With Spicy Tartar Sauce Dip image

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

3/4 cup panko breadcrumbs (Japanese bread crumbs)
1/3 cup unsweetened dessicated coconut flakes
1/2 lb shrimp, peeled, deveined, but leave tails intact (12 shrimp 21-30 count)
2 beaten eggs
2 teaspoons sugar
oil, for deep-frying
1/2 cup mayonnaise
1/2 tablespoon chili sauce (to taste)
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
1 dash lemon juice

COCONUT SHRIMP WITH SPICY MAYO

Provided by Valerie Bertinelli

Time 30m

Yield Serves 4

Number Of Ingredients 15



Coconut Shrimp with Spicy Mayo image

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.

3/4 cup all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch kosher salt, plus additional for sprinkling
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
3/4 pound large peeled and deveined shrimp, with tails on
1 1/4 cups coconut oil
Spicy Mayo, recipe follows
Lemon wedges, for serving
1/2 cup mayonnaise
1 to 2 tablespoons sriracha
Juice of 1/2 lemon

SHRIMP IN SPICY COCONUT SAUCE

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Shrimp in Spicy Coconut Sauce image

Steps:

  • Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
  • Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.

1 tablespoon canola oil
1 teaspoon chopped garlic
1 cup light coconut milk
1/4 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes
2 teaspoons low-sodium soy sauce
1/4 cup heavy cream
1 pound medium shrimp, cooked
2 tablespoons fresh cilantro leaves, for garnish

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



Orange Dipping Sauce for Coconut Shrimp image

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

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

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



Coconut Shrimp with Dipping Sauce image

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

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

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



Easy Coconut Shrimp image

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.

1-1/4 cups all-purpose flour
1/4 teaspoon seafood seasoning
1 large egg, beaten
3/4 cup pineapple juice
1 package (14 ounces) sweetened shredded coconut
1 pound large shrimp, peeled and deveined
Oil for deep-fat frying
Optional: Apricot preserves, sweet-and-sour sauce, plum sauce or Dijon mustard

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