Best 7 Coconut Flake Shrimp With Pumpkin Curry Dipping Sauce Recipes

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Indulge in a culinary journey that harmoniously blends the flavors of the Orient with the vibrant spirit of the tropics. Embark on a tantalizing escapade with our Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce, a symphony of textures and tastes that will leave your palate craving more. Crispy, golden-brown shrimp enveloped in a delicate coating of coconut flakes dance upon your tongue, while the velvety smooth pumpkin curry dipping sauce, infused with aromatic spices, adds a layer of warmth and depth to each bite.

Complement your meal with a delightful side dish of Carrot, Raisin, and Almond Rice Pilaf, where tender carrots, plump raisins, and crunchy almonds join forces to create a harmonious medley of flavors and textures. As you savor each spoonful, you'll discover a symphony of sweet, savory, and nutty notes that perfectly balance the richness of the main course.

For those seeking a refreshing accompaniment, the Cucumber Salad with Sesame Ginger Dressing will provide a burst of coolness and acidity that cuts through the richness of the shrimp and curry. Crisp cucumber slices, bathed in a tangy sesame ginger dressing, offer a light and refreshing counterpoint to the heartier elements of the meal.

Venture beyond the main course and explore the realm of desserts with our decadent Pumpkin Mousse with Gingersnap Crust. This luscious creation combines the velvety smoothness of pumpkin mousse with a crunchy gingersnap crust, creating a textural contrast that will delight your senses. Each bite is a symphony of creamy pumpkin, warm spices, and the subtle crunch of the gingersnap crust.

Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. With our Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce as the centerpiece, accompanied by the Carrot, Raisin, and Almond Rice Pilaf, Cucumber Salad with Sesame Ginger Dressing, and Pumpkin Mousse with Gingersnap Crust, you'll experience a symphony of flavors that will transport you to a world of culinary delight.

Here are our top 7 tried and tested recipes!

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE



Coconut Shrimp with the Best Dipping Sauce image

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 11

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Steps:

  • Rinse shrimp in cold water and pat dry with paper towels.
  • Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
  • Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
  • Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

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.

SPICY PUMPKIN-CURRY CRAZY SAUCE



Spicy Pumpkin-Curry Crazy Sauce image

Being vegetarians coming from big-meat-eating-grilling families, we are constantly looking for ways to make our vegetarian burgers, ummm ... vegetables and other weird creations, more "meaty." This one stems from my latest pumpkin-fetish!

Provided by Food Network

Number Of Ingredients 11

1/4 stick butter
1 small diced yellow onion
1 can diced tomatoes
2 tablespoons favorite hot-sauce
Approximately 1 (15 ounce) can pureed pure pumpkin (NOT pumpkin pie filling)
3 tablespoons powdered curry seasoning
1 teaspoon garlic powder
1/4 cup vegetable broth
1 teaspoon powdered cayenne pepper
Salt pepper to taste
1 teaspoon extra-virgin olive oil

Steps:

  • Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated
  • Use immediately or store in refrigerator in sealed air-tight container
  • This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor!

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

COCONUT FRIED SHRIMP



Coconut Fried Shrimp image

These crisp and crunchy shrimp make a tempting appetizer or a fun change-of-pace main dish. The coconut coating adds a touch of sweetness, and the tangy marmalade and honey sauce is excellent for dipping. -Ann Atchison, O'Fallon, MO

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1-1/4 cups cornstarch
6-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1-1/2 cups cold water
1/2 teaspoon canola oil
2-1/2 cups sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Additional oil for deep-fat frying
1/2 cup orange marmalade
2 tablespoons honey

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

Nutrition Facts : Calories 906 calories, Fat 40g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 1193mg sodium, Carbohydrate 117g carbohydrate (58g sugars, Fiber 4g fiber), Protein 24g protein.

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE



Coconut Shrimp with Red Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
1/2 cup red curry paste
One 13.6-ounce can unsweetened coconut milk
1/4 cup peanut or almond butter, chunky or creamy depending on preference
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
Kosher salt
Vegetable oil, for frying
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
3 large eggs
1 cup all-purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons turmeric powder
Kosher salt and freshly ground black pepper
1 pound peeled and deveined jumbo shrimp, tails on and butterflied

Steps:

  • For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
  • Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
  • For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
  • In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
  • Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.

Tips:

  • For the best results, use fresh coconut flakes. If using dried coconut flakes, be sure to soak them in warm water for 10 minutes before using.
  • To make the shrimp extra crispy, dredge them in a mixture of flour and cornstarch before frying.
  • Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
  • The pumpkin curry dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Serve the coconut flake shrimp with the pumpkin curry dipping sauce, steamed rice, and a side of vegetables.

Conclusion:

This coconut flake shrimp with pumpkin curry dipping sauce is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the pumpkin curry sauce is creamy and flavorful. This dish is sure to be a hit at your next party or gathering.

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