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
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
TEMPURA COCONUT SHRIMP
This is really easy to make, and the coconut adds a little extra flavor and crunch to a basic shrimp tempura recipe. I want to make this again and add a sprinkling of hot sauce or red pepper flakes to the batter, to see if the added heat works well. But for the time being, I've left that off the ingredient list. It works well...
Provided by Vickie Parks
Categories Seafood
Time 30m
Number Of Ingredients 12
Steps:
- 1. Pour enough oil into a deep fryer, large heavy skillet or saucepan so it's filled no more than 1/3 full. Heat on medium heat to 375°F.
- 2. Stir flour, cornstarch, egg, ginger and soda water in medium bowl until mixed. (Batter will be slightly lumpy.)
- 3. Place half of the coconut on large a plate.
- 4. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut.
- 5. Carefully add shrimp, several pieces at a time, to hot oil. Fry 3 minutes or until golden brown, turning once. Drain on paper towels.
- 6. Repeat with remaining shrimp, coconut and batter. Add remaining coconut to the large plate as needed. (Coconut is added to plate as needed so the batter doesn't make it clump up.)
- 7. For the Dipping Sauce, heat marmalade (or preserves), orange juice and soy sauce until preserves are melted and it's heated through, about 3 minutes. Serve with Tempura Coconut Shrimp.
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
TEMPURA COCONUT SHRIMP
Steps:
- Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil.
- Lenswood Sauvignon Blanc:
HAWAIIAN COCONUT SHRIMP
Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!
Provided by BeachGirl
Categories Coconut
Time 42m
Yield 10-12 appetizers, 4 serving(s)
Number Of Ingredients 11
Steps:
- SAUCE: mix together all ingredients and set aside.
- SHRIMP: Peel and devein shrimp, leaving the tails on.
- Rinse and drain.
- In Bowl 1, place 1/4 cup all-purpose flour.
- In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
- In Bowl 3, place flaked coconut.
- Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
- Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
- At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
- In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
- Drain on paper towels.
- Repeat process until all shrimp are cooked.
- Serve with Honey Mustard Sauce.
- Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.
Nutrition Facts : Calories 418.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 224.8, Sodium 1550.5, Carbohydrate 55.5, Fiber 2.7, Sugar 28.1, Protein 28.1
COCONUT SHRIMP TEMPURA WITH HONEY MUSTARD SAUCE
Steps:
- In a bowl combine the flour, the baking soda, the cayenne, the salt and the nutmeg and stir in the egg and the beer. Dredge the shrimp in the cornmeal, shaking off the excess, dip them in the batter letting the excess drip off, and roll them in the coconut. In a deep fryer fry the shrimp in 3 inches of 350 degree oil, in batches for 1 to 2 minutes on each side, or until they are crisp and golden brown. In a small bowl stir together the honey, mustard and the vinegar. Serve the shrimp with the honey mustard sauce.
COCONUT SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
- Make the batter by first mixing the dry ingredients together: flour, baking powder, and salt in a bowl.
- Crack the egg into the flour mixture, then add the water, stirring to break the yolk, and form a fairly smooth batter (don't worry if there are a few small lumps).
- Spread coconut over a plate or other dry surface, and set beside the bowl of batter. Then hold the shrimp by the tail, (using tongs make this easier) and dip into the batter.
- Take the batter-coated shrimp and immediately drop it into the coconut, roll it around to make sure it is coated, then lift and place onto a kitchen-paper-covered plate.
- Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. Test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready. Drop a few shrimp at a time into the hot oil, reduce the heat to medium and fry quickly turning frequently. You will need about 20 seconds on each side.
- Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper. Serve hot straight from the pan or accompany with a sweet chili sauce or a fresh mango dip .
Nutrition Facts : Calories 408 kcal, Carbohydrate 15 g, Cholesterol 81 mg, Fiber 2 g, Protein 8 g, SaturatedFat 29 g, Sodium 443 mg, Sugar 1 g, Fat 35 g, ServingSize 10-12 pieces (3-4 servings), UnsaturatedFat 0 g
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