Coconut Shrimp Lollypops With Apricot Ginger Dipping Sauce Food

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 FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN

Steps:

• Dipping Sauce:.
• Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
• In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
• Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
• In a wide shallow bowl, toss the coconut and bread crumbs together.
• Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
• Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
• Serve the shrimp with the dipping sauce.

DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

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.

COCONUT SHRIMP WITH HONEY GINGER SAUCE

Steps:

• 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
• 2. take half of the coconut and place in pie plate.
• 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
• 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
• 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
• 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.

BAKED COCONUT SHRIMP WITH APRICOT SAUCE - WW

Steps:

• Apricot Sauce:.
• Mix all ingredients in 1 quart saucepan.
• Cook over low heat, stirring occasionally until all preserves are melted.
• Refrigerate while making the shrimp.
• Shrimp:.
• Heat oven to 425 degrees.
• Spray rack in broiler pan with cooking spray.
• Mix flour, brown sugar, salt and red pepper in shallow bowl.
• Beat the egg and lime juice in another shallow bowl.
• Place coconut in third shallow bowl.
• Coat each shrimp with flour mixture.
• Dip each side into egg mixture.
• Coate well with coconut.
• Place on rack in broiler pan.
• Drizzle with melted butter.
• Bake 7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown.
• Serve with sauce.