Crispy Coconut Shrimp With Sweet Dipping Sauce Food
CRISPY COCONUT SHRIMP WITH DIPPING SAUCE
Discover a new crowd favorite when you serve this Crispy Coconut Shrimp with Dipping Sauce. This Crispy Coconut Shrimp with Dipping Sauce dish includes all of your favorite flavors: sweet, spicy, crunchy and all around delicious.
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Beat egg in shallow bowl. Combine coconut and coating mix in separate shallow bowl.
- Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to evenly coat each shrimp. Place on baking sheet sprayed with cooking spray.
- Bake 10 to 12 min. or until shrimp are tender. Meanwhile, microwave remaining ingredients in microwaveable bowl on HIGH 30 sec. or until heated through.
- Serve shrimp with sauce.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 4 g
CRISPY COCONUT SHRIMP WITH SWEET DIPPING SAUCE
With a crispy golden-brown outside and juicy shrimp inside, this easy-to-make fried coconut shrimp recipe will be your new appetizer go-to!
Provided by Britney
Categories Appetizers Dinner Lunch
Number Of Ingredients 20
Steps:
- Rinse shrimp and soak in milk for 10-15 minutes. While shrimp is soaking, begin heating oil. Fill a pot with 3 inches of vegetable oil and heat until about 340-360 degrees.
- Gather three mixing bowls. In one bowl, add flour, red pepper flakes, onion powder, garlic powder, salt, and pepper. In the second bowl, add eggs and whisk with a fork. In the third bowl, combine panko and sweetened coconut flakes.
- Take shrimp and add it to the flour mixture, ensuring that it is coated on both sides. Then submerge in the egg, then dredge in the panko/coconut flakes mixture. Add to a cooling rack and repeat the process. Freeze for 20 minutes.
- Fry shrimp, 3-4 at a time, until golden brown, about 3-5 minutes. Remove from oil and place on a cooling rack or paper towel.
- Add to a serving dish and drizzle honey on top. Gently toss to coat.
- To make the sweet dipping sauce, combine all ingredients in a food processor and blend until smooth.
Nutrition Facts : Calories 115 kcal, Carbohydrate 13 g, Protein 7 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 67 mg, Sodium 253 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Set up your breading station by having flour in your first bowl, eggs in the second bowl, and the coconut and panko in the third bowl (whisk to combine).
- Set a platter or large sheet of wax paper onto your counter, and dip all the shrimp in the flour, then the eggs, then the panko coconut, and lay them out to sit until ready to fry. The most important thing to remember here is to let all the excess drip off. If you’ve ever had breading fall off, it means you didn’t shake off excess flour and/or egg.
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- Place the cornstarch, salt and cayenne pepper in a large zip-lock bag and mix well. Add the shrimp to the bag, seal shut and shake to coat evenly. Set aside.
- Using a fork, beat the egg whites in a small bowl until frothy. Place the coconut and sugar in a large shallow bowl or pie dish and mix well.
- Holding each shrimp by the tail, shake off excess cornstarch, dip into the egg whites (let the excess drip off), then dredge in the coconut mixture, turning to coat evenly (if the sugar drops to the bottom of the dish a bit, move the shrimp around so it gets coated with both the sugar and coconut.) Place the shrimp on foil-lined baking sheet in a single layer. Cover and refrigerate until ready to cook. This can be done several hours ahead of time.
- Pour enough oil into a large nonstick pan to reach a depth of ½-inch; heat over high heat until hot. To test if the oil is hot enough, use tongs to hold one shrimp by the tail and submerge it in oil; if it sizzles and crackles, it’s ready. Working in batches so as not to crowd the pan, add the shrimp to the hot oil and fry, turning once, until golden brown. It should take between 40-60 seconds per side; if the shrimp are browning too quickly, turn the heat down a bit. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain. Arrange the shrimp on a platter and serve with the Sweet Red Chili Sauce.
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