COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE
Steps:
- Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
- Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
- Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
- Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.
Nutrition Facts : Calories 687.3 calories, Carbohydrate 72 g, Cholesterol 197.6 mg, Fat 35 g, Fiber 4 g, Protein 25.4 g, SaturatedFat 18.7 g, Sodium 552.3 mg, Sugar 31.1 g
BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE
Steps:
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Nutrition Facts : Calories 665 kcal, Carbohydrate 50 g, Protein 31 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 379 mg, Sodium 1641 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
COCONUT SHRIMP WITH 2-INGREDIENT DIPPING SAUCE
The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
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 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
- To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don't overcrowd the pan.
- Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
Nutrition Facts : Calories 316 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 245 mg, Sodium 1004 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
COCONUT SHRIMP WITH SPICY MAYO
Provided by Valerie Bertinelli
Time 30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
- Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.
COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE
Make and share this Coconut Shrimp With Spicy Apricot Dipping Sauce recipe from Food.com.
Provided by Manami
Categories Coconut
Time 1h
Yield 24 shrimp
Number Of Ingredients 12
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.
Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 2.5, Cholesterol 43.1, Sodium 168.2, Carbohydrate 10, Fiber 0.4, Sugar 5.9, Protein 6.5
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
A QUARTET OF DIPPING SAUCES FOR COCONUT SHRIMP
Many people enjoy dipping their coconut shrimp in something sweet or something spicy. Here are a few suggestions, all of which are easy to put together.
Provided by Lorraine of AZ
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauce #1 ~ Marmalade Dipping Sauce:.
- Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
- Sauce #2 ~ Pineapple Salsa:.
- Combine ingredients and serve.
- Sauce #3 ~ Apricot Preserves Dipping Sauce:.
- Combine ingredients and serve.
- Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):.
- Combine ingredients and serve.
Nutrition Facts : Calories 220.8, Fat 1.7, SaturatedFat 1.4, Sodium 60.1, Carbohydrate 53.4, Fiber 0.6, Sugar 48, Protein 0.5
SPICY ORANGE-COCONUT SHRIMP AND DIP
Steps:
- Combine shrimp, olive oil, salt, and pepper in a bowl and stir to coat. Let sit. Spread coconut in a thin layer over a cookie sheet and toast or broil, stirring occasionally for even color. Be careful not burn. When coconut is golden brown throughout, remove from heat and let cool. Thread shrimp on skewers. Cook over medium fire or under broiler for 3 minutes per side. Combine shrimp and marmalade glaze in a bowl and stir to coat. Remove shrimp from glaze with slotted spoon, and in a second bowl, roll shrimp in coconut. serve with dipping sauce; Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp.
More about "spicy orange coconut shrimp and dip food"
CRISPY BAKED COCONUT SHRIMP WITH SPICY ORANGE DIPPING ...
From everydayeileen.com
5/5 (3)Total Time 25 minsServings 4Calories 431 per serving
- Combine and mix well the Thai Sweet Chili Sauce, marmalade of choice, and sambal oelek. Keep refrigerated until ready to use. Adjust spice to your liking
COCONUT SHRIMP RECIPE | COCONUT SHRIMP DIPPING SAUCE
From cookingnook.com
Cuisine American, AsianTotal Time 25 minsCategory Appetizer, Main or SideCalories 280 per serving
- Mix the ingredients for the sauce that you prefer (or bake both for a bit of variety). Place the sauce in a small bowl and set aside.
- Peel and devein the shrimp (see the note below about how to devein shrimp), making sure to leave the tails on. Rinse well.
- Combine the seasonings in a small bowl, mixing well. Combine the flour, beer, egg and baking powder in a medium bowl and mix well to make a batter. Place the coconut into another bowl.
- Dip the shrimp in the seasoning mixture. Shake off any excess. Dip the seasoned shrimp into the beer batter. Dredge the batter coated shrimp in the coconut.
BAKED COCONUT SHRIMP RECIPE WITH SPICY ... - THE LIFE JOLIE
From thelifejolie.com
Cuisine AmericanEstimated Reading Time 5 minsCategory Main CourseTotal Time 35 mins
- In a large bowl stir together coconut milk and Sriracha until well combined. Place submerge shrimp in this mixture and set aside to marinate while you prepare the other components of this recipe.
- Combine apricot preserves, Sriracha, garlic salt, water and rice vinegar in a small, microwave safe bowl.
COCONUT FRIED SHRIMP WITH ORANGE-LIME DIP - SOUTHERN …
From southernliving.com
5/5 (1)Total Time 50 minsServings 36
- Coat the shrimp in the flour; dip in the beer mixture, allowing excess to drain. Roll the coated shrimp in the coconut, pressing to adhere.
- Pour the oil to a depth of 3 inches in a large saucepan; heat to 350˚F. Cook the shrimp, a few at a time, 1 to 2 minutes or until golden; drain on paper towels, and serve immediately with Orange-Lime Dip. Note: we tested with Blue Moon Wheat Ale and Bisquick all-purpose baking mix.
COCONUT SHRIMP WITH ORANGE-CHILI DIPPING SAUCE - AVERIE …
From averiecooks.com
4.4/5 (25)Total Time 15 minsCategory 30-minute MealsCalories 192 per serving
COCONUT SHRIMP WITH ORANGE DIPPING SAUCE | COOKING MAMAS
From cookingmamas.com
- Season shrimp with salt and pepper. Toss shrimp in cornstarch to coat, then dip in egg whites and dredge in coconut, pressing the coconut onto the shrimp.
- Preheat a couple inches of oil to 350 degrees. Fry shrimp until golden brown, about 2 to 3 minutes.
- Microwave orange marmalade with 1 tablespoon water for about 30 seconds and stir. Sprinkle with pepper flakes. Serve with shrimp.
THE BEST COCONUT SHRIMP I HAVE EVER MADE - DAILY DIY LIFE
From dailydiylife.com
5/5 (1)Estimated Reading Time 4 minsCategory AppetizerTotal Time 50 mins
COCONUT SHRIMP WITH SPICY ORANGE SAUCE - NO RECIPES
From norecipes.com
5/5 (28)Estimated Reading Time 4 mins
COCONUT SHRIMP WITH SPICY CURRY DIP - CAKE 'N KNIFE
From cakenknife.com
Servings 4-6Total Time 25 minsEstimated Reading Time 2 mins
10 BEST COCONUT SHRIMP DIP RECIPES | YUMMLY
From yummly.com
OVEN FRIED COCONUT SHRIMP W ORANGE-CHILI DIPPING SAUCE ...
From cookingwjulie.com
4.2/5 (4)Category AppetizerCuisine AmericanCalories 190 per serving
- Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium non-stick skillet over medium-low heat. Add coconut mixture and cook for 3-5 minutes, stirring constantly, until lightly browned.
- Stir in salt and curry powder and return to shallow bowl. Beat egg in a medium bowl, add shrimp, and toss to coat. Dredge shrimp in coconut mixture and place on prepared pan.
- Bake shrimp for 10 minutes or until firm and cooked through. While shrimp cook, whisk together dipping sauce ingredients. Serve shrimp with sauce.
SPICY COCONUT SHRIMP RECIPE | MYRECIPES
From myrecipes.com
Servings 24Calories 94 per servingTotal Time 24 mins
- Pat shrimp dry. In a large bowl, mix flour with salt and pepper. In a separate bowl, beat eggs with Tabasco. In a third bowl, mix bread crumbs, coconut and red pepper. Line a large baking sheet with parchment.
- Pour enough oil to measure 1-inch deep in a large skillet. Warm over medium-high heat until a candy thermometer reads 370°F.
- Working with one at a time, roll shrimp in seasoned flour, then dip in egg mixture. Allow excess to drip off, then press shrimp into coconut mixture until completely coated. Transfer to lined baking sheet. Keep refrigerated until ready to cook.
- Fry shrimp, a few at a time, until golden brown, turning once or twice, 3 to 4 minutes per batch. Drain on paper towels. Serve hot.
COCONUT SHRIMP WITH SPICY PEACH DIP - FOODIE AND WINE
From foodieandwine.com
Reviews 27Estimated Reading Time 4 minsServings 2Total Time 30 mins
- Add diced peaches, thai chili sauce and red pepper flakes to a small saucepan and heat over medium heat until the peaches breaks down. Start with just a pinch of peppers and chili sauce and increase to taste. Once slightly bubbling, remove from heat and set aside.
SPICY ORANGE GARLIC SHRIMP - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 4Estimated Reading Time 6 minsCategory SeafoodTotal Time 30 mins
- Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.In a large skillet over high heat melt 2 tablespoons butter.
SPICY COCONUT SHRIMP RECIPE - SASHA MARTIN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 40 minsCategory Shrimp
- In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the panko with the shredded coconut. Add the coconut milk to a small bowl.
- Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.
- In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about 3 minutes. Drain briefly on paper towels and serve hot with lemon wedges.
COCONUT SHRIMP WITH SPICY MARMALADE SAUCE - THE SUBURBAN ...
From thesuburbansoapbox.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 486 per serving
- In a small bowl, whisk the coconut milk and egg. Set aside. Fill a third shallow bowl with the shredded coconut.
- One at a time, dip the shrimp in the flour mixture, the coconut milk and then, coat in the coconut.
COCONUT FRIED SHRIMP WITH ORANGE MARMALADE - SIDECHEF
From sidechef.com
5/5 (3)Total Time 25 minsCuisine American, GlobalCalories 1360 per serving
- In a medium bowl, add All-Purpose Flour (1 cup), Baking Powder (4 teaspoon), Water (1 cup), Cajun Seasoning (1 teaspoon), Corn Starch (1 cup), Salt (1 pinch), and mix until smooth.
- Place the Unsweetened Shredded Coconut (2 cup) in a shallow bowl. Take each shrimp and dip it in the batter and then the coconut, making sure to get an even coat.
- Fry with Canola Oil (as needed) in batches of 3 or 4 until they are golden on all sides. Drain them on a paper towel.
COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE ... - RECIPES
From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 4Total Time 30 mins
- Place the flour, salt, and pepper in a bowl. Whisk the egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
- Hold a shrimp by the tail and coat in the flour well, making sure to leave tail clean. Dip in the egg coating, then return to the flour and cover again. Dip in the coconut milk, then roll in the coconut flakes.
- Heat the vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each.
COCONUT SHRIMP WITH LEMON MARMALADE SAUCE - BINKY'S ...
From binkysculinarycarnival.com
5/5 (5)Calories 611 per servingCategory Appetizer, Main Course
CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE ...
From sallysbakingaddiction.com
4.9/5 (20)Category DinnerServings 4Total Time 1 hr
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – cut in half lengthwise.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
BAKED COCONUT SHRIMP WITH SPICY DIPPING - YUM TASTE
From yumtaste.com
Estimated Reading Time 50 secs
COCONUT SHRIMP RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 1 min
COCONUT SHRIMP WITH MARMALADE DIPPING SAUCE RECIPE ...
From cdkitchen.com
Servings 3Total Time 2 hrs
SPICY SHRIMP IN THAI COCONUT SAUCE
From sweetnspicyliving.com
Estimated Reading Time 4 mins
COCONUT SHRIMP WITH SPICY ORANGE DIPPING SAUCE | AN ...
From aninspiredcook.com
Estimated Reading Time 3 mins
COCONUT SHRIMP WITH SPICY ORANGE SAUCE RECIPE | COCONUT ...
From pinterest.ca
COCONUT SHRIMP WITH SPICY ORANGE DIPPING SAUCE
From bigoven.com
10 BEST COCONUT SHRIMP DIP RECIPES | YUMMLY
From yummly.com
COCONUT SHRIMP DIP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
COCONUT SHRIMP DIP SAUCE | RECIPE | SHRIMP DIP, DIPPING ...
From pinterest.ca
SHRIMP DIPPING SAUCE WITH COCONUT MILK RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE RECIPES
From tfrecipes.com
COCONUT SHRIMP WITH SPICY TARTAR SAUCE DIP RECIPES
From tfrecipes.com
SHRIMP IN ORANGE SAUCE - RECIPES | COOKS.COM
From cooks.com
10 BEST COCONUT SHRIMP COCONUT DIPPING SAUCE RECIPES ...
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love