honey dipping sauce for coconut shrimp

Your pan should have enough oil in it to shallow fry the shrimp, about 1/2 inch deep. Even if shrimp aren’t your thing THIS sauce needs to be in your life. Crispy coconut layered over fresh shrimp is baked in the oven rather than fried. Wash peeled and deveined shrimp, then pat dry with a paper towel. Ingredients Needed Dip shrimp in the whisked egg, then dip in coconut mixture, pressing in the coating on top the shrimp. ... juicy, and full of such great FLAVOR from the barbecue sauce and honey!! Working one shrimp at a time, lightly dip each piece of raw shrimp into the cornstarch coating all sides. Follow by dipping the shrimp into the shredded coconut. 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. 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). It is easy to make coconut shrimp at home and creates an impressive appetizer to share with friends and family. That’s where this sauce comes into play! Place the shrimp on the greased wire rack. To make the coconut shrimp dipping sauce, simply whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper. Step 4 For each piece of shrimp, dredge in flour, then egg whites and lastly in potato/coconut … Shake off excess cornstarch. 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. Add cornstarch to a small bowl. Coconut Shrimp with homemade mango coconut dipping sauce is a fun and flavorful appetizer or snack that gives you a taste of the tropics. Warm in the microwave for 45 seconds. To coat the shrimp, arrange an assembly line with flour first, egg whites next and potato/coconut mixture last. Once you get the hang of it you can do 2 shrimp at the same time, holding one in each hand. https://www.allrecipes.com/recipe/218996/dipping-sauce-for-coconut-shrimp Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Whisk eggs in a shallow bowl. For the sauce, place jam in a medium bowl. Repeat the dredging steps until all the shrimp are coated. Fry shrimp about 1 minute per side, until golden brown. Add chili sauce and Dijon mustard, stirring to combine. It’s such a great sauce that you’re going to want to have it on hand at all times! Serve with baked coconut shrimp. And in another shallow bowl, whisk together almond flour, coconut, salt and garlic powder. 5. 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