If only every shrimp place had to offer two very different varieties of shrimp, it would definitely be one of the most unique food combinations ever. While some places are known for their giant clams or king oysters, there are some places that make it a point to top off an already incredible meal with the addition of a delicious dipping sauce.
If only had to choose one guilty pleasure of all of it is that the coconut shrimp with sweet sauces they serve in some of commercialized seafood restaurants. Truth be told, nobody likes ordering steak on those places.
If only had to choose one guilty pleasure of all time, it would have to be the coconut shrimp with dipping sauce they usually serve at some of the more popular commercialized restaurants. Truth be told, do not enjoy ordering shrimp at these locations very often either.
You are usually forced to order them when you are in pain or having some other kind of medical emergency. The good news is you can actually make your own coconut shrimp at home and enjoy a delicious home cooked meal anytime you want!
Coconut Shrimp with Dipping Sauce – The sweet, succulent flavor of coconut milk is balanced wonderfully with the sharp taste of sesame oil. This creates a light-weight sauce ideal for serving while still maintaining the delicate texture of the delicate shrimp. Coconut Shrimp with Dipping Sauce tastes delicious mixed with: Grilled sea scallops, grilled shrimp, raw filet Mignon, poached turkey breast, soft cream cheese and champagne. Ideal for parties!
Coconut Shrimp with Dipping SauceCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
Crunchy shrimp with a sweet and sour dipping sauce — a favorite restaurant appetizer you can make at home!
- Coconut Shrimp
14 bamboo or wooden skewers (4 to 6 inch)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon water
3/4 cup Progresso™ plain panko crispy bread crumbs
3/4 cup shredded coconut
28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on
- Dipping Sauce
1/2 cup apricot or peach preserves
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/8 to 1/4 teaspoon crushed red pepper flakes
- Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15×10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
- In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
- Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
- Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
- Serve shrimp with sauce for dipping.
Reference : bettycrocker.