honey dipping sauce for coconut shrimp

Step 4 For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut … Ingredients Needed To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. Taking shrimp one at a time, dip in honey and then coat in coconut mixture. For the sauce, place jam in a medium bowl. It is easy to make coconut shrimp at home and creates an impressive appetizer to share with friends and family. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking. https://www.tasteofhome.com/recipes/coconut-shrimp-with-dipping-sauce And in another shallow bowl, whisk together almond flour, coconut, salt and garlic powder. Your pan should have enough oil in it to shallow fry the shrimp, about 1/2 inch deep. Warm in the microwave for 45 seconds. https://www.allrecipes.com/recipe/218996/dipping-sauce-for-coconut-shrimp Place the shrimp on the greased wire rack. Even if shrimp aren’t your thing THIS sauce needs to be in your life. Shake off excess cornstarch. Add cornstarch to a small bowl. To make the coconut shrimp dipping sauce, simply whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper. It’s such a great sauce that you’re going to want to have it on hand at all times! Repeat the dredging steps until all the shrimp are coated. That’s where this sauce comes into play! Follow by dipping the shrimp into the shredded coconut. Fry shrimp about 1 minute per side, until golden brown. Pat shrimp dry. Add chili sauce and Dijon mustard, stirring to combine. Dip shrimp in the whisked egg, then dip in coconut mixture, pressing in the coating on top the shrimp. Coconut Shrimp with homemade mango coconut dipping sauce is a fun and flavorful appetizer or snack that gives you a taste of the tropics. Once all the shrimp are covered in coconut, lightly spray them with cooking spray on each side. Heat coconut oil in a large skillet (a cast iron skillet works great, if you have one) over medium high heat, until oil ripples. Working one shrimp at a time, lightly dip each piece of raw shrimp into the cornstarch coating all sides. Crispy coconut layered over fresh shrimp is baked in the oven rather than fried. Using one hand, coat each shrimp in the egg then place the shrimp in the coconut mixture and toss to coat with the other hand (this will keep your fingers from getting too goopy with ingredients). Serve with baked coconut shrimp. While the shrimp are browning up in the oven, I throw together a quick dipping sauce made up of non-fat vanilla Greek yogurt, crushed pineapple, shredded coconut and a touch of salt. Wash peeled and deveined shrimp, then pat dry with a paper towel. 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