COCONUT SHRIMP DIPPING SAUCE RECIPE RECIPES

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COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...



Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce 
1 tablespoon honey 
1 tablespoon lime juice 
1/2 teaspoon kosher salt 
Vegetable oil, for frying
1/2 cup cornstarch 
1/2 cup all-purpose flour 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
3 large eggs 
1 cup shredded sweetened coconut flakes 
1 cup panko breadcrumbs 
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish 

Steps:

  • For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
  • For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

NEELY'S JUMBO COCONUT SHRIMP RECIPE | THE NEELYS | FOOD ...



Neely's Jumbo Coconut Shrimp Recipe | The Neelys | Food ... image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Peanut oil, for frying
1 1/2 pounds jumbo shrimp, peeled and deveined
1 cup panko bread crumbs
1 cup shredded sweetened coconut
4 large eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon granulated garlic powder
Zesty Dipping Sauce, recipe follows
One 6-ounce jar orange marmalade
1/4 cup sweet Asian chili sauce
1 lime, juiced

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Butterfly shrimp and set aside.
  • In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
  • Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.
  • Mix all ingredients in a small bowl.

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