COCONUT SHRIMP ORANGE MARMALADE DIPPING SAUCE RECIPES

Name: Easy Baked Coconut Shrimp
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lb 24 large raw shrimp, peeled and deviened (weight after peeled); 1/2 cup + 1 tbsp shredded sweetened coconut; 1/2 cup + 1 tbsp panko crumbs (or gluten-free panko); 2 tbsp all purpose or gluten-free flour (you will only use 1 tbsp); 1 large egg; pinch salt; non-stick spray (I used my misto); 1/2 cup apricot preserves (you can use sugar free if you wish); 1 tbsp rice wine vinegar; 3/4 tsp crushed red pepper flakes

EASY BAKED COCONUT SHRIMP RECIPE - SKINNYTASTE

Easy Baked Coconut Shrimp Recipe - Skinnytaste image

These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!

Provided by Gina

Categories Appetizer

Total Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 lb 24 large raw shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs (or gluten-free panko)
2 tbsp all purpose or gluten-free flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray (I used my misto)
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

Steps:

Oven Method:
Air Fryer Method:

Nutrition Facts : ServingSize 3 shrimp, 1 tbsp sauce, Calories 161.5 kcal, CarbohydrateContent 22 g, ProteinContent 10 g, FatContent 3.5 g, SodiumContent 164 mg, FiberContent 2 g, SugarContent 15.5 g

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

Ingredients

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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