Baked Coconut Shrimp With Spicy Dipping Food

BAKED COCONUT SHRIMP WITH SPICY MAYO DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees.
• Rinse and pat dry shrimp.
• In small bowl whisk egg.
• In large plate add panko, and coconut flakes, stir together.
• Place a sheet of parchment paper over a baking pan.
• Dip shrimp into egg and coat well.
• Dip shrimp into panko mixture and coat all sides well.
• Place shrimp on top of parchment paper.
• Bake 20 minutes.
• Enjoy!

BAKED COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with a cookie cooling rack.
• Spray with non-stick olive oil spray.
• In a small bowl, whisk together egg and water.
• Add flour to a small plate.
• Season with a touch of salt and pepper.
• On a medium plate toss together shredded coconut and panko.
• Coat shrimp in the flour. Pat off excess.
• Coat in egg, makes sure all excess is off.
• Coat in coconut, pressing the coconut and breadcrumbs into the shrimp.
• Line up on cookie cooling rack.
• Once all the shrimp are coated, pop into the oven and bake until golden brown, about 20 minutes.
• While the shrimp are baking, make the sauce.
• Mix the yogurt, crushed pineapple, coconut and salt together until combined.
• Serve hot shrimp with dipping sauce.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

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.

BAKED COCONUT SHRIMP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
• Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
• Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE

Steps:

• Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
• Press each shrimp open and press slightly to flatten.
• Combine cornstarch, salt and cayenne pepper.
• Place coconut in a shallow dish.
• Beat egg whites until frothy.
• Roll shrimp in cornstarch mixture; shake off excess.
• Dip shrimp into egg whites, then press into coconut; coating both sides.
• Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
• Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
• Carefully transfer shrimp to paper towels to drain.
• SPICY APRICOT DIPPING SAUCE:.
• Combine all ingredients; stir until well blended.

BAKED COCONUT SHRIMP

Steps:

• Preheat oven to 500°F.
• Spray a baking sheet with olive oil spray.
• Beat egg whites in bowl.
• In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
• Dip shrimp in egg whites, then shake in plastic bag to coat.
• Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE

Steps:

• Preheat oven to 375°F
• Place coconut and panko crumbs in a food processor and pulse a few times to blend.
• Place crumb mixture into a shallow dish or bowl.
• In a 2nd bowl beat egg whites lightly.
• In a 3rd bowl, add cornstarch.
• One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
• Pour any leftover egg white evenly over each shrimp.
• Place shrimp on a lightly greased baking sheet.
• Spray each shrimp lightly with canola oil.
• Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
• Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
• Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
• To Prepare Spicy Mango Sauce:.
• In a small sauce pan, heat 1 tablespoons oil.
• Add onion, ginger and garlic and saute 3 minutes, stirring.
• Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
• Cook 10 minutes to reduce to 3/4 cup.
• Remove from heat and let stand 10 minutes.
• Place mixture into a blender and process till smooth.
• Stir in lime juice and salt. Cool.