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
BAKED COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE
Baked Coconut Shrimp with Tropical Dipping Sauce is sure to be your favorite summer dinner. Crunchy shrimp that are so easy and much healthier!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 g, Calories 589 kcal, Carbohydrate 86 g, Protein 13 g, Cholesterol 3 mg, Fiber 9 g, Sugar 43 g, Fat 23 g, SaturatedFat 21 g, Sodium 320 mg
COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE
This is my attempt to recreate a wonderful shrimp appetizer from a Bistro in St. Charles, MO called The Grappa Grille. The shrimp are yummy, but the sauce is yummier!
Provided by getoutofmygalley
Categories Brunch
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
- Prepare the shrimp, leaving the tails on.
- Mix the water with the eggs.
- Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
- Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
- Serve with the dipping sauce.
Nutrition Facts : Calories 659, Fat 42.6, SaturatedFat 15, Cholesterol 375.3, Sodium 430.4, Carbohydrate 26.9, Fiber 1, Sugar 17.9, Protein 42.1
COCONUT SHRIMP WITH DIPPING SAUCE (BAKED)
Coconut shrimp with dipping sauce from the March issue of Light & Tasty magazine employs a simple "oven frying" technique to rescue this dish from its oil-soaked origins. A serving of 10 shrimp with sauce has only 324 calories and 11 grams of fat. From the local paper.
Provided by Kit..ty Of Canada
Categories One Dish Meal
Time 39m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C).
- Prepare a baking sheet with nonstick cooking spray.
- In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
- In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
- Seal bag and turn to coat.
- Refrigerate for 1 hour.
- Place flour in a shallow bowl. In another bowl, lightly beat 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 shrimp on prepared baking sheet.
- Bake for 7 to 9 minutes on each side or until lightly browned.
- Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
- Serve with shrimp.
Nutrition Facts : Calories 320.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 172.8, Sodium 371.1, Carbohydrate 32.8, Fiber 1.9, Sugar 6.2, Protein 30.5
LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE
Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!
Provided by KadesMom
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
- Preheat oven to 400 degrees.
- Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
- Beat egg in separate pie plate.
- Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
- Place on lightly greased baking sheet.
- Bake 10-12 minutes or until shrimp are cooked through.
- While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
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