Coconut Shrimp W Sweet Tropical Dipping Sauce Recipes

TROPICAL SHRIMP DIPPING SAUCE

Steps:

• Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.

COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE

Steps:

• Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
• Prepare the shrimp, leaving the tails on.
• Mix the water with the eggs.
• Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
• Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
• Serve with the dipping sauce.

COCONUT SHRIMP WITH TROPICAL DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees.
• To a small bowl add flour, ground ginger, garlic powder, and berbere (or cayenne pepper.)
• Stir until well combined.
• Beat one egg and 1 tbsp of water in a small bowl for an egg wash.
• In another bowl, mix panko and sweetened coconut flakes until combined.
• Set up your dredging station of the flour, then egg wash and the panko.
• Pat your uncooked, devined shrimp dry.
• Place a shrimp in the flour and coat thoroughly on each side.
• Then place in the egg wash and finally into the panko to get coated.
• Put then on a greased cookie sheet and repeat the steps with the rest of the shrimp leaving good spacing between them for flipping.
• Then into the oven for 11-13 minutes. (Halfway through the cooking time, make sure you give the shrimp a flip so the other side can brown up.)
• While those are cooking, make the dipping sauce.
• To a small bowl, add 2 tbsp of sweet chili sauce and 2 tbsp of the mango jelly. (If you're making more just remember it's equal parts of both.) Give it a stir until incorporated.
• Enjoy!