Best 6 Coconut Shrimp Lollypops With Apricot Ginger Dipping Sauce Recipes
Tantalize your taste buds with a delectable journey into the realm of Coconut Shrimp Lollypops paired with an exquisite Apricot Ginger Dipping Sauce. These culinary creations, masterfully crafted with a fusion of sweet, tangy, and savory flavors, promise an explosion of taste in every bite. Succulent shrimp, enveloped in a golden-brown coconut crust, are transformed into irresistible lollypops, while the accompanying dipping sauce, infused with the vibrant flavors of apricot and ginger, elevates the experience to a symphony of culinary delight. Prepare to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
COCONUT SHRIMP WITH DIPPING SAUCE
With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp, created by our Test Kitchen, would be great for any occasion, from an easy weeknight dinner to special event.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour. , Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.
Nutrition Facts : Calories 324 calories, Fat 11g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
Categories Ginger Appetizer Fry Cocktail Party Coconut Shrimp Summer Tamarind Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 20
Steps:
- Make sauce:
- Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
- Prepare shrimp:
- Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
- Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
- While oil is heating, coat shrimp:
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
- Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
- Serve shrimp with sauce.
- Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).
SLAM DUNK COCONUT SHRIMP DIPPING SAUCE
This is our favorite dipping sauce for coconut shrimp. The heat from the horseradish combined with the sweet apricot and citrus pineapple flavors makes this a real slam dunk! This freezes well.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 3
Steps:
- Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 57.9 calories, Carbohydrate 15.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 11.2 mg, Sugar 10.7 g
DIPPING SAUCE FOR COCONUT SHRIMP
A simple delicious dipping sauce!
Provided by abcd1234
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g
Tips:
- For the best results, use fresh, raw shrimp that are medium-sized.
- To make the coconut coating adhere better to the shrimp, pat them dry with paper towels before dipping them in the egg mixture and then the coconut mixture.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Be careful not to overcrowd the pan when frying the shrimp. This will cause them to steam instead of fry and they won't be as crispy.
- The dipping sauce can be made ahead of time and stored in the refrigerator for up to a week.
Conclusion:
Coconut shrimp lollipops with apricot ginger dipping sauce are a delicious and easy-to-make appetizer that is perfect for parties or potlucks. The shrimp are crispy and flavorful, and the dipping sauce is sweet and tangy. This recipe is sure to be a hit with everyone who tries it.
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