Tropical Shrimp Dipping Sauce Food

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TROPICAL SHRIMP DIPPING SAUCE



Tropical Shrimp Dipping Sauce image

I've been trying to recreate coconut shrimp dipping sauce...this is close enough. It's great for dipping shrimp. Amounts are approximate, adjust to suit your taste.

Provided by alemonada

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 35m

Yield 6

Number Of Ingredients 4

½ cup sour cream
3 tablespoons non-alcoholic pina colada mix
¼ cup canned crushed pineapple
1 tablespoon white sugar

Steps:

  • Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 6.2 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 10.8 mg, Sugar 5.2 g

COCONUT SHRIMP SUMMER ROLLS



Coconut Shrimp Summer Rolls image

Make and share this Coconut Shrimp Summer Rolls recipe from Food.com.

Provided by Food.com

Categories     Asian

Time 50m

Yield 3 serving(s)

Number Of Ingredients 23

5 ounces apricot jam
1/4 cup crushed pineapple
1 teaspoon apple cider vinegar
1/2 teaspoon red pepper flakes
1/4 cup water
1/4 cup olive oil
1/2 cup chopped scallion
1/2 cup cilantro
1 garlic clove
1 pinch salt
2 limes, juiced
1/2 cup sour cream
1 cup chopped green cabbage
1 1/2 cups chopped purple cabbage
12 shrimp
3 ounces beer
2 eggs
1/2 cup milk
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces coconut flakes
6 sheets rice paper

Steps:

  • To Make Dipping Sauce:.
  • In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
  • To Make Coleslaw:.
  • In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
  • Then add sour cream and pulse again.
  • In a bowl, add chopped green and purple cabbage.
  • Drizzle olive oil mixture over the cabbage and mix well.
  • To Make Coconut Shrimp:.
  • In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
  • Dip peeled, headless shrimp in the batter.
  • Then coat with coconut flakes.
  • Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
  • Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
  • Assembling the Roll:.
  • On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
  • After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
  • Slice in half and serve with the dipping sauce.

Nutrition Facts : Calories 886.7, Fat 45.3, SaturatedFat 22.2, Cholesterol 179.9, Sodium 889.9, Carbohydrate 107.5, Fiber 9.8, Sugar 47.4, Protein 17.7

COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE



Coconut Shrimp W/ Sweet Tropical Dipping Sauce image

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

3 lbs large shrimp (U/20)
3 eggs
1 tablespoon water
1/2 cup flour
2 -3 cups flaked coconut
3/4 cup canola oil
12 ounces vanilla yogurt
8 ounces soft cream cheese
1/4 cup clear grape juice
3 tablespoons honey
1/8 cup sweet chili sauce

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

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