Slam Dunk Coconut Shrimp Dipping Sauce Recipes

COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE

Coconut Shrimp Beignets with Pepper Jelly Sauce image

Provided by Allison Vines-Rushing

Categories Beer Appetizer Fry Thanksgiving Coconut Shrimp Deep-Fry Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 20 to 25 beignets

Number Of Ingredients 13

Ingredients

Canola oil or other neutral vegetable oil, for deep frying
1 cup pepper jelly (we use Tabasco brand)
2 tablespoons Creole mustard or any country-style whole-grain mustard
2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)
2 cups all-purpose flour
1 cup shredded sweetened coconut
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup very thinly sliced green onions, white and green parts
1 (12-ounce) bottle of amber beer (we use Abita amber, but any amber will do)
Water (optional)
1 pound small shrimp, peeled and deveined

Steps:

Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
To serve, season with salt and accompany with the sauce.

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP

Orange Dipping Sauce for Coconut Shrimp image

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Provided by Valerie Brunmeier

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4

Ingredients

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g

DIPPING SAUCE FOR COCONUT SHRIMP

Dipping Sauce for Coconut Shrimp image

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

Ingredients

½ cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish

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

SLAM DUNK SAUCE

Slam Dunk Sauce image

Sweet and pungent BBQ sauce for any light meat, pork, chicken, etc. Use as a baste or marinade and serve on the side with charcoal broiled ribs, chicken, or pork.

Provided by GOLFERGOD

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 1h40m

Yield 28

Number Of Ingredients 12

Ingredients

3 tablespoons mustard powder
¼ cup wasabi powder
1 teaspoon salt, or to taste
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
¼ cup honey
1 (12 fluid ounce) can or bottle beer
3 cups ketchup
½ cup Worcestershire sauce
2 tablespoons lemon juice
½ cup finely chopped onion
½ cup chopped fresh cilantro

Steps:

In a medium saucepan, combine the mustard powder, wasabi powder, salt, cayenne pepper, ground black pepper, honey and 1/4 cup beer. Mix well, then stir in the ketchup, Worcestershire sauce, lemon juice, onion and cilantro.
Place saucepan on the stovetop and bring to a boil over medium high heat. Reduce heat to low and let simmer for at least 1 to 1 1/2 hours. Pour in beer as needed to keep a consistency slightly thinner than ketchup.

Nutrition Facts : Calories 52.8 calories, Carbohydrate 11.7 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.9 g, Sodium 420.3 mg, Sugar 9.1 g

SLAM DUNK COCONUT SHRIMP DIPPING SAUCE

Slam Dunk Coconut Shrimp Dipping Sauce image

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

Ingredients

1 (18 ounce) jar apricot preserves (such as SMUCKER'S® Apricot Preserves)
4 teaspoons prepared horseradish
1 cup crushed pineapple

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

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